Naomi Nachman’s immense skill and enthusiasm for food shine through in everything she does—whether catering Shabbat/Yom Tov meals, leading kosher cooking classes, authoring her Perfect Flavors cookbook and, now, sharing her expertise and passion with chicken and turkey lovers. Her decades-long love affair with Empire Kosher has led us to an exciting partnership. We are delighted that Naomi will share insider cooking tips, her favorite Empire products, chicken and turkey traditional meals and recipe renovations, and her gift of storytelling.
Check back here regularly for one-of-a-kind recipes throughout the fall and holidays. Naomi and Empire Kosher promise to stay with you this season, making preparations less stressful and celebrations more purposeful and joyful.
Lime and Thyme Spatchcocked Chicken
Yields 4 servings
1 (4-pound) whole Empire Kosher® Chicken, spatchcocked
2 limes sliced
6 sprigs thyme
6 cloves garlic
freshly ground black pepper
¼ cup extra virgin olive oil
Preheat oven to 425°F.
Place lime slices, thyme and garlic in a large roasting pan or a baking sheet lined with parchment paper.
Place the chicken, breast side up, on top of limes; generously season with salt and pepper and drizzle with olive oil.
Bake for about 45-60 minutes, until cooked through.
The internal temperature of the chicken should reach 165°F.
To serve, cut up the chicken into quarters or eighths, spoon pan juices over chicken, and garnish with fresh lime and thyme sprigs.
Cooking a whole chicken can be a rite of passage—a tradition married with your own creativity. I can still remember the aroma and juices that ran from my mum’s Shabbat chicken as she carved it.
I fondly make whole chickens a Shabbat staple for my family, but each generation builds on traditions, creatively finding ways to improve the process. My sprinkle of creativity is the spatchcocked method! It begins with the best—an Empire Kosher® whole chicken—then remove the backbone and flatten it out over aromatic ingredients, like lime and thyme, and tuck in the wings. This technique creates an evenly roasted, delectable chicken with golden brown, crisp skin, in less cooking time.
The aroma will draw people to the table—and every juicy bite will be one they’ll remember!