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This is a tale of two sisters.
One sister meticulously plans a weekly menu every Sunday and has a devout following of friends and family who use that menu.
And then there’s me. I can’t even seem to follow along when it’s all laid out for me.
There are some (rare) days when I think about what to make for dinner early in the day. I even sometimes pull out a cookbook and follow a recipe. On those days, I buy the groceries and get the food cooked and ready before the kids walk in from school. But most days are a marathon. I make a
quick stop at the supermarket on my way home at three or four o’clock and grab some ingredients that will hopefully turn into a nourishing dinner in about an hour. I look for ingredients with minimal prep time and short cooking time and try to use flavors that are familiar enough that everyone will find at least one thing they like.
Follow me as I give you a peek into what a weeknight dinner might look like. This chicken was inspired while talking dinner plans with my friend Sefi. Super simple yet so full of flavor!
3 and 1/2 pounds (1.59 kilograms) pargiyot
1 teaspoon Pereg Smoked Paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon onion soup mix
2 tablespoons oil
1/2 cup honey-garlic sauce
3 pounds (1.36 kilograms) baby potatoes
3 tablespoons oil
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons Pereg Paprika
1/2 cup crispy fried onions
1 pound(450 grams) baby peppers
1/4 cup oil
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Parsley
2 cubes Dorot Gardens Frozen Basil
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line three baking sheets with Gefen Parchment Paper.
To prepare the pargiyot, combine spices and oil in a bowl. Add cleaned chicken and coat well. Allow to sit for at least 15 minutes.
Place pargiyot on a baking sheet (or in a Pyrex dish) and brush generously with honey-garlic sauce.
Fill a pot with salted water and bring baby potatoes to a boil. Allow to cook until fork-tender. When potatoes are cooked, drain and season well with oil and spices.
Lay potatoes on a baking sheet. Top with a piece of parchment paper and, using a glass or other heavy, flat-bottom utensil, smash the potatoes so that they break and flatten slightly. Remove the top sheet of parchment paper.
Top potatoes with crispy fried onions and spray generously with cooking spray.
Mix oil, garlic, parsley, basil, salt, and pepper in a small bowl. Lay baby peppers on a baking sheet and coat generously with seasoned oil.
Place chicken, potatoes, and peppers into the oven and bake for 30–40 minutes. Rotate the pans halfway through for even cooking.
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Honey garlic sauce? I guess crushed garlic added to honey can do in a pinch?
Yes, or you can follow the recipe for Honey Garlic Sauce from this link https://www.kosher.com/recipe/honey-garlic-chicken-7911
Bone in or boneless pargiot? With skin or without?
Whatever you prefer. I would do boneless, without skin.