Styling and photography by devorah applegrad

Serves 6–8

• 3 lbs (1.36 kg) chicken thighs and/or drumsticks
• 1 lemon, sliced
• 2 heads garlic, tops cut off to expose cloves
• 1 cup frozen pearl onions  I couldn’t find these; I used sliced red onion.
• 3 Tbsp Dijon mustard
• ¼ cup white wine  I used red wine vinegar instead.
• 2 tsp salt
• ½ tsp black pepper
• 2 tsp sumac  I skipped this.
• 1 tsp smoked paprika
• 1 Tbsp granulated garlic
• 1 Tbsp onion powder
• chopped fresh parsley, for garnish (optional)

Preheat oven to 375°F (190°C). Pat the chicken thighs and drumsticks dry with paper towels. This will help the skin get crispy when cooked.

Mix together the salt, black pepper, sumac, smoked paprika, granulated garlic, and onion powder in a bowl. Sprinkle the seasoning mixture all over the chicken pieces, making sure they’re evenly coated. Place the seasoned chicken in a roasting pan. Arrange the lemon slices and garlic heads cut side down around the chicken pieces. Scatter the frozen pearl onions around as well.

In a small bowl, whisk together the Dijon mustard and white wine until well combined. Pour this mixture over the chicken, ensuring that some of it gets under the skin of the chicken for maximum flavor.

Cover the pan and place in the preheated oven. Bake for about 1–11/2 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). (The exact time might vary depending on the size of the chicken pieces.)

If you want a crispy skin, you can turn on the broiler for the last 3–5 minutes of cooking. Keep a close eye on the chicken to prevent burning. Once the chicken is fully cooked, remove the roasting pan or skillet from the oven. Carefully squeeze the roasted garlic cloves out of their skins, sprinkle parsley if desired, and serve over orzo.

Chaya Suri Leitner

This dinner is super easy and so flavorful, a nice change from the typical. You can even serve it for your Friday night seudah.

Sara Gold

Chicken and fresh garlic and spices…what could be better? I knew this would go over well; my kids love chicken, so how could it not?

Full disclosure, my oven was broken when I made this recipe, so I had to improvise and use a large frying pan on the stovetop. It needed a little extra babysitting so things wouldn’t burn, but otherwise it worked out wonderfully and the flavors were spot on. The onions got nicely caramelized, the garlic cloves were soft and delicious, and the chicken was perfectly cooked. Definitely another keeper in my book!

(Originally featured in Family Table, Issue 863)