Unlock the secrets of Israeli cooking with this easy-to-make Israeli Chicken recipe. This dish is infused with the exquisite flavors of onion, garlic, rosemary, and paprika. Quick, easy, and utterly satisfying!
I have a history of being a little “meh” about chicken thighs, but this Israeli Roast Chicken recipe may have been the final push that sent me over to the dark side (get it? You know, like in Star Wars?…Anyone?).
This Israeli chicken recipe couldn’t be easier to make, and your efforts will result in a fragrant and succulent dinner in under an hour.
Table of Contents
Reasons to Love This Chicken Recipe
- Baked Israeli Chicken is known for its tender, juicy meat that effortlessly falls off the bone.
- I love that this versatile dish pairs well with a variety of sides, from rice to vegetables.
- Its preparation involves simple, wholesome ingredients that are easily found in most kitchens.
Recipe Ingredients
- Paprika: Adds a smoky, sweet flavor and vibrant color.
- Rosemary: With its piney, aromatic quality, rosemary infuses the chicken with a Mediterranean essence.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Variation: For a spice twist, add cumin or coriander with paprika for depth, cinnamon for sweetness, and cayenne or chili flakes for heat. Incorporating za’atar introduces a tangy, herbal note, while a sprinkle of red pepper flakes adds an extra kick. Adjust these spices to suit your taste.
- Flavor Boost: Elevate your Israeli Chicken with tahini sauce, hummus, or green tahini. Tahini adds a nutty depth, hummus brings creaminess, and green tahini introduces a tangy freshness.
How to Make Israeli Roast Chicken
Step #1: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step #2: Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
Step #3: Heat the oil in a large skillet over medium-high heat for five minutes.
Step #4: Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9×13″ glass baking dish.
Step #5: Place four of the chicken thighs into a skillet or pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through; you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.
Step #6: Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.
Step #7: Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
For a fresh and easy dinner, you can serve this with rice and Jerusalem Salad, made with tomatoes and cucumbers.
Expert Tip
Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). For juicier chicken, let it rest for 5-10 minutes before serving.
Frequently Asked Questions
Root vegetables like carrots and sweet potatoes, green beans, asparagus, and salads work well with Israeli Chicken. Mediterranean favorites like roasted bell peppers, celery, zucchini, or eggplant also make great sides.
You can use bone-in, skin-on chicken, or boneless chicken thighs for added flavor. Opt for skinless chicken breasts for a leaner option, or chicken drumsticks for a richer taste. A whole chicken cut into pieces is also suitable. Remember to adjust cooking times to ensure the chicken is fully cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Storage Info
Store leftover Israeli Chicken in an airtight container in the fridge for up to 4 days. To freeze, wrap it tightly in foil or place it in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350 degrees Fahrenheit (177 degrees Celsius) oven covered with foil for 20 minutes or until heated through.
More Chicken Recipes That You’ll Love
Israeli Roast Chicken Recipe
Ingredients
- 8 boneless - skinless chicken thighs
- 2 tablespoons paprika
- 1 Tbsp. kosher salt
- 2 teaspoon freshly ground black pepper
- 4 Tbsp. olive oil - divided
- 5 sprigs Rosemary
- 1 head garlic - broken into cloves but left unpeeled
- 1 red onion - sliced
Instructions
- Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
- Heat the oil in a large skillet over medium-high heat for five minutes.
- Meanwhile, arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9×13" glass baking dish.
- Place four of the chicken thighs into the pan. Let cook for 2 minutes per side, or until browned. You do not need to cook the chicken all the way through; you just want to get some good color on the outside. Once browned, remove the chicken pieces from the skillet and place on top of the bed of rosemary, garlic, and onion in the baking dish.
- Repeat with the remaining four chicken thighs. You may need to overlap the thighs a bit to fit them all into the pan.
- Place all eight browned chicken thighs in the baking dish into the preheated oven and bake for 30 minutes. Increase heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
NOTES
Nutrition
Roast garlic is ambrosial and not at all pungent. Just squeeze it out of the skin when it’s done then either put it in the sauce if you are making one or just spread it on the chicken. I also have it with lamb or make it to add to mayo for roast garlic mayo. The only problem is there is never enough.
You’re absolutely right, Jill!
take the papery skin off the garlic, once roasted it becomes soft and buttery. this will add another dimension of flavor to your dish.
What a fun idea, Paige!
I have gone wheat free and made this recipe tonight for dinner, served with zucchini squash and butter lettuce salad. It was delicious and easy to make. Thanks for the recipe. I will be making it again.
I’m so glad you like it, Jan!!
Succulent- as a replacement for moist
Nice! Thanks 🙂
This looks awesome! We have been looking for Israeli things to try to make for our international food project.
I wonder how a whole chicken would do. You could stuff it with the aromatics AND roast it on top of them maybe.
Hi, Chris! I love your idea of making this with a roasting chicken – let me know how it turns out!