Pastrami roast chicken with schmaltzy onions & dill from Cook This Book: Techniques That Teach and Recipes to Repeat (page 61) by Molly Baz

EYBDigital Recipe

Ingredients

sweet paprika
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whole chicken
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

nick_ixtfmj on May 14, 2026

Made (the chicken only) in the air fryer - 360 degrees 30 mins breast down 30 mins breast up. Turned out great. Didn’t have diamond crystal kosher so halved the amount of salt.
sharon_olniyq on April 17, 2026

Great chicken recipe. My chicken was 4.5lbs and took much longer than suggested, however the extra bake time melted the onions and garlic into an amazing smear for fresh baked sourdough bread. So can’t complain.
mitch_xlql2h on March 28, 2026

One of my most repeated recipes, ALWAYS a hit with guests. I’ve always spatchcocked the bird and everything roasts perfectly.
jen_psw6bm on March 26, 2026

I spatchcocked the chicken so that it would be juicier. The best part were the potatoes. Absolutely incredible. They were caramelized and super buttery. 110% recommend.
jmohart on March 04, 2026

The chicken was average, perhaps a little dry. Next time I would roast it breast side down. The onions on the bottom were the star of the show. If I kept chicken fat around I would just make those!
AllisonML on February 25, 2026

This was delicious and super easy. I’ve made it twice and added potatoes the second time.
jessie_458g3h on February 18, 2026

Always delicious! The onions are my favorite part :)
dmdmdmmm on February 14, 2026

I honestly dk how many times i’ve made this dish since then but it’s one of my fave roast chicken recipes ever!!! I always do it spatchcocked for extra crispy skin buuut it’s just so so so so good!
nick_ixtfmj on January 13, 2026

Made the chicken as written, however only had one red onion. Added fingering potatoes and made on a sheet pan. I’d recommend doing it this way, the potatoes onions and garlic worked well together and the potatoes got beautifully crispy. Served with charred broccolini with dates and lemon that is also in this book.
hailey_tthlx3 on January 12, 2026

My partner and I loved this.
pattyatbryce on January 11, 2026

Very moist chicken. I think I'd like potatoes under the chicken along with the onions and garlic.
lofolky on January 03, 2026

I love this recipe! Have made a few times and even though my kids won’t eat the onions they love the chicken. The onion/garlic/dill is my favorite part though! The last time I made it I had some baby gold potatoes that needed to be used up so I threw them in and I will be adding them every time I make this now. Very easily bulks up the dish with a starch and is another vehicle to eat all the goodness in the pan.
lindsey_5xsrit on December 24, 2025

A favorite roast chicken recipe! We never use the dill + I will use whatever onions or shallots I have and they come out great! If the chicken is on the larger side - tent with foil 1/2 way through for a bit or it gets too dark.
Daou on November 27, 2025

I've made this twice already. First time I made it, I added potatoes and carrots. I think I'll keep doing that. Love it.
ezwriternc on October 27, 2025

This came out great. Followed the recipe except i didn’t use the dill. I will definitely make this again.
SpatulaCity on March 05, 2025

Very delicious! A great rub I’ll use again. Spatchcocked the chicken and spread the rub under the skin as much as possible. After 45 min it was cooked to temp and the garlic and onions were blissfully soft. Used only one red onion. Everything tasted amazing!
Soulkitchenjen on August 27, 2023

The onions are extraordinary. The chicken is just fine. I’d make this again, but maybe with thighs. I just don’t love white meat.
foodgloriousfood on September 03, 2021

After only 20 mins my 4lb chicken was starting to get too dark on the breast (convection roast, so no harsh heat from above) I had to put a patch of foil on that area. At 30 mins my onions were intensely searing in a dry pan as the juices hadn’t released from the chicken yet. I added about 1/2 cup of water so the vegetables wouldn’t burn. At 49 mins the water needed replenishing - another 1/2 cup. After all that the chicken was very juicy due to the steaming and vegetables were perfectly cooked at 60 mins as per the recipe and everything was delicious. But this recipe wouldn’t have worked for me without the water. I would have had a dry chicken sitting on black charred vegetables. My oven is accurate and I used a very heavy pan (Staub) so I am not sure why this recipe worked for others as written and not for me. When I eyeballed the recipe I was concerned - brown sugar and 450F heat for one hour I felt, did not bode well. I cut down the sugar by 1/4 too.
Paulacastillo on June 22, 2021

Delicious. I skipped the dill garnish but other than that followed to the letter with a small chicken and turned out absolutely delicious. The onions and the garlic are spectacular and the chicken turned out really tender. We made tacos with the leftovers with corn tortillas and cheese and they were delicioso!! Will make it a staple at our home.
Wende on May 23, 2021

This is really a great chicken dish. It's roasted at a very high temp, so be sure to check it to make sure it doesn't dry out especially if your chicken is on the smaller end of the recipe chicken. The flavors are wonderful (the chicken did not taste like pastrami per se, but the same spices made for a yummy chicken) and it smells amazing. The onions are delicious on their own. There are no instructions about what to do with the garlic so I squeezed some of the cloves into the pan sauce and stirred it around. It was delicious.