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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
In general, chicken on the bone is not typically a pretty dish. This one is an exception. While you can definitely sub these vegetables, make sure to maintain a just-as-beautiful range of colors. The tomatoes on the vine really add that finishing touch to make this the most presentable chicken-on-the-bone dish you’ve ever prepared. Bonus: It’s super easy. And while we’re including it for Yom Tov because of its looks, its ease of prep makes it totally suitable for a weeknight meal too.
4 to 8 bone-in, skin-on chicken pieces (thighs and/or drumsticks) or 1 chicken, cut in eighths
1/4 cup Gefen Lemon Juice
1/4 cup Gefen Honey
2 tablespoons Gefen Olive Oil
1/2 teaspoon dried basil
3 to 4 large shallots, halved
1 zucchini, cut into large chunks
1 yellow squash, cut into large chunks
1 pepper, cut into thick strips
1 to 2 full branches of tomatoes on the vine
Add chicken to a ziplock bag. Add all marinade ingredients. Mix around to coat well. You can either continue right away or marinate in the refrigerator, up to overnight.
Preheat oven to 350 degrees Fahrenheit.
Add chicken to a baking pan. Do not throw out the marinade. Add veggies in different places throughout the pan. Pour marinade over everything.
Cover and bake for 40 minutes. Uncover, add tomatoes on top, and bake another 20 minutes.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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Thank you very much!
Hi Erika,
Sorry about that – it should be there now. Thank you for catching that!
Hope you enjoy this delicious rainbow chicken!
-Chana Tzirel from Kosher.com