Roast Chicken Recipe
Yield: 8 pieces
1 whole chicken with the skin on (about 3-4 lbs.) 4 tablespoons olive oil
2 garlic cloves (peeled)
1⁄4 cup chicken broth
1⁄4 cup lemon juice
1⁄4 cup grated lemon peel
1⁄4 cup chopped fresh thyme
Salt and pepper to taste
Preheat oven to 385°F
Heat a sauté pan on high heat for 2 minutes. Add the olive oil and heat until hot then add the chicken. Cook the chicken breast side down and sauté until brown, about 2 minutes and then transfer to a 9 x 13 inch baking dish. Add the chicken stock, lemon juice, garlic and cook the chicken in the oven for 50 minutes or until the juice of the inside of the chicken does not show any blood color. Take the chicken out and let rest. Then section the chicken into breasts, legs, thighs and wings (8 pieces).
Place the juices and garlic in a small pan on the stove and simmer until the garlic is soft.
Place the chicken on a platter with the garlic and pour some of the lemon stock over the chicken. Sprinkle the lemon zest and fresh thyme over the chicken.
Meet the Chef
Mitch was raised in a traditional Reform Jewish home near Boston. After graduating from high school, he attended the University of Massachusetts and focused on a culinary career. Mitch worked at some of the finest kitchens in Boston including the Ritz-Carlton Hotel, The Parker House and Le Meridien, achieving his goal of cooking with the best chefs in the world. In 1982 Mitch moved to San Francisco and cooked at some of the top restaurants on the West Coast as well. Mitch had a chance to work with other top chefs who introduced a new and lighter style of cooking to America, which became known throughout the United States as New American Cooking.
His destructive lifestyle, however, was detrimental to his career and he could no longer keep up with the high demands and pressures of cooking at the top. He was eventually fired from his job at Stars, once a top restaurant and one of the most creative kitchens in the country. He realized that his life was a wreck and prayed to God for the first time in years. The next day, he quit smoking and drinking. As Mitch began to trust God for the first time in his life, he talked with a Christian co-worker about the Bible and finally began to grasp the Gospel message. Mitch accepted Yeshua (Jesus) into his life in 1987.
Mitch now serves as Vice President of U.S. Ministries for Chosen People Ministries and oversees all recruitment, training, mentoring and leadership of the entire U.S.-based missionary staff. Mitch is married to Kina, a second-generation Jewish believer, and they have two daughters, Kaelee and Alana, and a son, Joshua.
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