The Best Roast Chicken I Ever Made (plus Iliza explains Passover!)

Passover Chicken (inspired by Adam Roberts of Amateur Gourmet)

1 whole chicken
a whole mess of kosher salt
a whole of of fat (like an entire stick of butter, or an equivalent amount of chicken schmaltz)
a bunch of vegetables, like potatoes, onions and cauliflower, cut into pieces
maybe some fresh herb sprigs and a lemon cut in half
spices and herbs of your choosing -- i like to use a bunch of espelette
a little bit of olive oil

Season the chicken dangerously aggressively with salt, then set it on a wire rack over a sheet pan in the fridge for 1 to 2 days.

When you're ready to cook, preheat the oven to 475°F.

Place all your cut up vegetables in the bottom of a cast iron skillet or roasting pan and season them with salt and pepper and a little olive oil. Feel free to top it with some herb stems, and nestle a cut lemon in there.

After that, coat that chicken in the seasonings you desire (keeping in mind that it does not need any salt). Tuck the wings and then place it on top of the vegetables. Then dot that bird with big hunks of fat, on top of every piece of the chicken.

Roast at 475°F until the chicken is nice and browned -- about 20 to 30 minutes. Then lower the heat to 425 and cook it for another hour.

Take out, remove the bird and let it rest, then return the vegetables to the oven to get more browned.

Once they are all ready, carve it up and eat it, alongside a refreshing, leafy salad.

[SheikTV]

Two of my favorite people combining two of my favorite things. Tell you one thing it ain't: bad. Love you guys.

[leovirgo]

Literally my favorite DPP video yet. And, YES. Passover IS metal!

[GDF]

Love the recipe, thank you Noah! Iliza’s explanation of Passover is spot on 😂

[GDF]

Just got a Lord Jesus commercial on this video 😂. They are worried 😂

[Bekindtoyou]

I now need instructions for chicken schmaltz, please! (Great video, btw. And love the technique! Next roasted chicken is definitely getting done this way.)

[lilykep]

It's been an age since I roasted a chicken that *wasn't* spatchcocked (mostly cause I'm lazy and the chicken cooks faster, plus backbones for stock) but the high fat roast looks good. Considering the amount of fat it's probably not something to do every time, but it looks like it has that little something extra for a special occasion.

[ricksilverstein]

how is Iliza not 600 lbs married to this guy.??....Iliza Belated chag sameach to you and hubby from Toronto Canada you guys are beyond awesome!

[jjunture]

This is why we open the Passover Seder with “Why is this chicken different from all other chickens?” It’s the schmaltz… a terrifying amount of schmaltz.

[dlsmall]

What do we need to do to amp up the subscribers? This channel is way too great to go away because of "lack of viewers."

[jewliafaith]

That chicken looked banging! how do you make schmatlz or can you buy it? from one jew to another, happy passover! Fully agree with Iliza's non marketability of jewish holidays, which is why I get so many questions about our holidays from friends. I will send them this video to watch for a good and quick explanation of Passover

[TheActualSage]

Love the channel but please don't tell me you said salt draws out impurities