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Kefta Roasted Chicken

Author: NORR
Serves: 4 servings

Spice up your main dish with this delightfully tangy whole bird.

Spice up your weeknight dinner with Kefta Whole-Roasted Chicken, a delightfully tangy whole bird, smothered in a flavorful Kefta rub with onions and lemon before roasting to juicy perfection.


  • 1 whole chicken, about 4 lb
  • 3 tablespoons Villa Jerada Kefta rub for chicken + 1/2 teaspoon for veggies
  • 1 teaspoon Kosher salt
  • 2-3 tablespoons olive oil
  • 3-5 shallots, cut in quarters lengthwise
  • 3 medium lemons, cut into quarters
  • 2 whole bulbs garlic, tops cut to expose the cloves
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock
  • 1/4 cup fresh parsley, chopped
  • Optional: Fresh thyme sprigs, parsley


  1. Preheat the oven to 350°F.
  2. Place 3 tablespoons of the Kefta rub and teaspoon salt into a bowl and stir.
  3. Rinse and pat dry the chicken with paper towels. Rub the bird generously with olive oil.
  4. Next, sprinkle rub mix all over the outside and inside of the chicken and rub generously, spreading evenly all over and underneath.
  5. Place the chicken in a roasting pan. Surround the bird with your lemons, shallots and garlic, tucking some under if you can.
  6. Pour the chicken broth into the bottom of the pan to keep the bottom from burning.
  7. Sprinkle veggies lightly with more rub and 1/2 teaspoon salt.
  8. Bake in a preheated oven for 80-90 minutes until the internal temperature reads 165°F on an instant-read meat thermometer. Be sure to insert the thermometer between the leg and breast for the best gauge.
  9. Once done, remove the chicken from the oven. Allow it to rest for at least 20 minutes before carving into pieces for maximum juiciness.
  10. Serve in roasting pan. Garnish with fresh thyme sprigs, fresh parsley and extra lemon if you like. Enjoy!



Beet Latkes

Author: NORR
Serves: 6-8 latkes

Inspired by the flavors of pickled beets for a twist on this traditional Hanukkah dish!