I call this Lazy Chicken because it’s the recipe I reach for when I’m short on time, energy, or both—but still want a one-and-done type of chicken. I don’t claim anything about this recipe as original (aside from the name, and perhaps the optional addition of potatoes). This very combination has appeared in Jewish day school, synagogue sisterhood, and charity cookbooks for as long as the ingredients—each one conveniently packaged and not especially healthy—have been widely available.

All that said, it really is delicious, comes out perfect every time, and—as the name suggests—requires very little work at all.

The potato addition came about one Friday when I was feeling particularly overwhelmed and still had both potatoes and chicken left to prepare. I pulled out the ingredients for Lazy Chicken and thought, what the heck—let’s place the potatoes under the chicken and see what happens. The result was perfection. Guests were literally pulling the baking tray from one end of the table to the other to scrape the caramelised potatoes off the bottom.

To add the potatoes, peel and very thinly slice about 1 kg of potatoes. Drizzle a bit of olive oil on the bottom of the pan, then arrange the potatoes in a single, slightly overlapping layer—like a fan. Sprinkle with salt and pepper, and proceed with the chicken recipe as written. Once the chicken is fully cooked, check that the potatoes are tender. If they’re not, remove the chicken from the tray and return the potatoes to the oven for another 15 minutes before checking again. When done, place the chicken back on top of the potatoes and serve. This works best if you bring the whole tray to the table, just as it is.

INGREDIENTS:

• 2 whole chickens, cut into 8–10 pieces each (skin on recommended for flavour)
• 1 cup mayonnaise
• 1 cup ketchup
• 1 regular jar apricot jam (about 12 oz / 340 g)
• ¼ cup onion soup mix
• Salt and pepper, to taste
• Optional: 1 kg (2.2 lbs.) potatoes, peeled and thinly sliced

METHOD:

1. Preheat the oven: Set your oven to 180°C (350°F). Line a large roasting tin with baking paper or foil for easier cleanup.
2. Prepare the sauce: In a large bowl, whisk together the mayonnaise, ketchup, apricot jam, and onion soup mix until smooth.
3. Season the chicken: Pat the chicken pieces dry with paper towel. Season both sides generously with salt and pepper, rubbing it in well.
4. Coat the chicken: Add the chicken pieces to the bowl with the sauce and toss until they’re well coated. Alternatively, pour the sauce over the chicken directly in the roasting tin and mix it around with your hands or a spoon.
5. Arrange in the tin: Place the chicken pieces skin side down in a single layer in the prepared roasting tin.For more even cooking, arrange thighs and drumsticks around the outside of the pan and breasts in the centre, where the heat is slightly gentler. Spoon any remaining sauce over the top.If adding potatoes: See headnote for full instructions. Arrange the sliced potatoes in the pan first before adding the chicken.
6. Roast skin side down: Roast uncovered for 30–35 minutes, or until the underside is starting to brown and the sauce is bubbling.
7. Flip and finish roasting: Carefully turn each piece skin side up. Spoon some of the pan sauce over the top. Return to the oven and roast for another 25–30 minutes, or until the chicken is fully cooked and the skin is golden and sticky.
   • Chicken breasts are done when they reach an internal temperature of 74°C (165°F).
   • Thighs and drumsticks are best cooked to 80–85°C (175–185°F).

MAKE AHEAD:

• Fully cooked in advance: Lazy Chicken can be made up to two days ahead. Once cooked, let it cool completely, then cover the roasting tin tightly with foil and refrigerate.
• To reheat before Shabbat: On Friday afternoon, place the covered tin in a medium oven (about 160°C / 320°F) for 25–30 minutes, or until heated through. Spoon some of the sauce over the top to keep the chicken moist.
• To transfer to a hot plate: If you’ll be keeping the chicken warm over Shabbat, transfer it while still hot to a shallow heatproof dish or leave it in the tin, covered loosely with foil. Place it on the hot plate just before candle lighting so it stays warm without drying out. The sauce thickens slightly as it sits, becoming glossy and rich—perfect for serving straight from the dish.