Lemon Rosemary Roast Chicken - Uniting Jews thru Shabbat

"More than Jews have kept Shabbat, Shabbat has kept the Jews." - Ahad Ha'am

Shabbat is the weekly day identified for gratitude, delight and rest.  Observance of Shabbat is so core to Jewish belief that it is the only ritual practice identified by God in the 10 Commandments.  Our most common understanding of Shabbat is that it is a day to cease our own work and creation and offer thanks for all we have been provided.  This simple idea can be transformative for those who immerse themselves in regular appreciation.  As Ben Zoma teaches, "Who is rich?  The one happy with what they have" (Pirkei Avot 4:1).  Shabbat sets the stage for us to realize our wealth.

Still, Torah scholars dig deeper in uncovering the layers of meaning behind Shabbat's placement in the 10 Commandments.  The 10 Commandments actually appear twice in the Torah, and Rabbi Elliot Dorff draws one understanding of Shabbat from this dual occurrence.  When the mitzvah of Shabbat first appears in Shemot (Exodus) it is linked with God's act miracle of creation.  The text states:

For in six days the Lord made heaven and earth, the sea, and all that is in them, and rested the seventh day; therefore the Lord blessed the sabbath day, and made it holy. (Shemot 20:11).

The words of the Torah, the wisdom of Ben Zoma and the interpretation of Dorff lead us to apply the brakes to life as we cease pursuing wealth, work and "stuff" to acknowledge our great wealth based on the resources provided to us by God.

Rabbi Dorff explains that the second iteration of the 10 Commandments grounds the importance of Shabbat in our exodus from Egypt and emergence as a Jewish nation.  In D'varim (Deuteronomy) we read:

And remember that you were a servant in the land of Egypt, and that the Lord your God brought you out from there with a mighty hand and with a stretched out arm; therefore the Lord your God commanded you to keep the sabbath day. (D'varim 5:15
When God facilitated our exodus from slavery he also started our story as a Jewish community; a community that provides its individuals with support in times of joy and in times of struggle.

Shabbat observance is unraveled in a plethora of ritual practices related ranging from themes to prayer and learning, to the practicalities of use of electricity and food preparation.  Some find these practices enhance their celebration of Shabbat, while others find them off putting.  Regardless of your adoption of these practices, we cannot stray from the central themes of gratitude and peoplehood.  Zionist luminary, Ahad Ha'am, explained the magic of Shabbat perfectly!  Shabbat provides us with a time to express gratitude, but, more importantly, to come together as a community and enjoy each other.

...and this is why Lemon Rosemary Roast Chicken prepared for Shabbat can unite us!


Why This Recipe?

Nothing brings people together like comfort food, and roast chicken certainly falls into that category.  In general, I'm a big fan of this preparation.  When done properly you get a beautiful, golden, juicy bird.  Too often, though, I feel the flavor of plain roast chicken is decent at best.  The combination of tangy, sweet lemon with the earthy rosemary is classic, and a provides a perfect bath for this comfort dish.

The first step is to construct a powerful marinade.  The mix of fresh lemon juice and zest, along with a little bit of olive oil is balanced against flavorful rosemary and a punch from the freshly ground pepper.  A pinch of salt brings out the flavors.  Take two whole chicken drop them in a plastic, ziplock bag (best way to marinade!!!) and soak them in their lemon, rosemary bath.  Stick the bag in the refrigerator overnight to let the marinade work its magic.

The second key to this recipe is in the items used to stuff the chicken.  It is only fitting in this recipe to start with sprigs of fresh rosemary and quartered lemons.  I then add a half bulb of garlic and one or two quarters of brown onion to each cavity to add depth to the flavor. 

LEMON ROSEMARY ROAST CHICKEN

Serves: 8

Ingredients

2 small to medium chickens*

Marinade:

2/3 c. freshly squeezed lemon juice

3 tbsp. olive oil

1/3 c. ground black pepper

½ c. fresh, chopped rosemary (1/4 c. dried)

¼ tsp.salt

Filling:

1 lemon, quartered

6 sprigs fresh rosemary

½ brown onion, quartered

1 bulb garlic, halved horizontally

¼ tsp. salt

Instructions

1. Combine the marinade and pour over chicken. Marinate at least 3 hours or overnight in a zip lock bag in the refrigerator.
2. Preheat oven to 425° F.
3. Place the lemon pieces, rosemary sprigs, onion and garlic in the cavity of the chicken if a whole bird is used.
4. Roast whole chicken for 15 minutes per pound. Do not open oven or baste during cooking. 
5. Remove from oven and ensure bird is cooked (juices run clear when cut). Cover with aluminum foil for 15 minutes and let rest. Carve and serve.

*Alternatively, you can use chicken pieces, remove the skin and bake at 350 for 1 ½ hours.