from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Yield: 4 to 6 servings
For the sauce
1/2 cup olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried rosemary
Salt and pepper to taste
Whisk sauce ingredients.
For the chicken
5 medium potatoes, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped
3 1/2 pounds chicken, cut into eighths or 6 chicken breasts, boned and skinned
1 teaspoon paprika
- Preheat oven to 350*F. Grease 9 x 13-inch baking pan.
- Place potatoes and tomatoes in pan, cover with chicken and brush
with half the sauce. Sprinkle with paprika. Bake uncovered 20 minutes.
- Baste with remaining sauce and bake until tender.