Quick Shabbat Chicken and Vegetable Bake Recipe

This recipe offers a simple and fast method for preparing a Shabbat meal with minimal cleanup. The dish features chicken legs or thighs baked with baby potatoes, baby carrots, mini sweet peppers, and whole garlic cloves.

Preparation involves preheating an oven to 200 degrees Celsius (392 Fahrenheit) and lining a baking sheet. All ingredients, including the chicken, vegetables, and garlic, are placed directly onto the baking sheet. A sauce made from olive oil, date syrup, water, paprika, salt, and black pepper is poured over the contents. The mixture is then tossed by hand directly in the pan to ensure everything is coated, and spread into an even layer.

The dish is initially baked covered with aluminum foil for 50 minutes. Afterward, the foil is removed, and the meal is baked uncovered for an additional 20-25 minutes, or until the chicken and vegetables are browned and caramelized. The recipe is designed for 6-8 servings and requires only 5 minutes of active preparation time, with a total cooking time of 55 minutes. It is classified as an easy-difficulty recipe and is kosher, meat-based.