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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
This dinner is super easy and so flavorful, a nice change from the typical. You can even serve it for your Friday night seudah.
3 pounds (1.36 kilograms) chicken thighs and/or drumsticks
1 lemon, sliced
2 heads garlic, tops cut off to expose cloves
1 cup frozen pearl onions
3 tablespoons Haddar Dijon Mustard
1/4 cup white wine, such as Tuscanini White Cooking Wine
2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons sumac
1 teaspoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon Haddar Onion Powder
chopped fresh parsley, for garnish (optional)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Pat the chicken thighs and drumsticks dry with paper towels. This will help the skin get crispy when cooked.
Mix together the salt, black pepper, sumac, smoked paprika, granulated garlic, and onion powder in a bowl. Sprinkle the seasoning mixture all over the chicken pieces, making sure they’re evenly coated.
Place the seasoned chicken in a roasting pan. Arrange the lemon slices and garlic heads cut side down around the chicken pieces. Scatter the frozen pearl onions around as well.
In a small bowl, whisk together the Dijon mustard and white wine until well combined. Pour this mixture over the chicken, ensuring that some of it gets under the skin of the chicken for maximum flavor.
Cover the pan and place in the preheated oven. Bake for about one to one and a half hours, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). (The exact time might vary depending on the size of the chicken pieces.)
If you want a crispy skin, you can turn on the broiler for the last three to five minutes of cooking. Keep a close eye on the chicken to prevent burning. Once the chicken is fully cooked, remove the roasting pan or skillet from the oven. Carefully squeeze the roasted garlic cloves out of their skins, sprinkle parsley if desired, and serve over orzo.
Styling and Photography by Devorah Applegrad
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