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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
I make this for Friday night dinners or for a comfort food supper in the fall/winter. For the past eight years in my marriage, I’ve tried countless chicken recipes for Shabbos from various recipe books- but none of them came out soft and melt in the mouth – for some reason the chicken was always slightly undercooked according to recipe instructions. That’s when I decided to create my own recipe and since then my husband and kids only eat my chicken because it’s moist and soft and has a traditional comforting taste. I come from Hungarian roots- this recipe is definitely that traditional style.
4 chicken legs
2 onions, cut in half moons
2 cubes Gefen Frozen Garlic
1/3 cup Tuscanini Olive Oil
1 cup water (or Tuscanini White Cooking Wine)
2 large potatoes, cubed and peeled
1 sweet potato, cubed and peeled (or an additional regular potato)
salt, to taste
1 teaspoon pepper
1 and 1/2 tablespoons onion powder
1 and 1/2 tablespoons garlic powder
1 tablespoon paprika
Preheat oven to 450 degrees Fahrenheit.
Place onions to cover the bottom of the pan. Add garlic cubes and oil.
Place chicken legs on top of the onions.
Add the cubed potatoes and sweet potatoes in the pan.
Add salt and spices. Add water. Cover the pan and place in the oven for one hour. Lower the temperature to 375 degrees Fahrenheit and bake for another hour.
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