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There are lots of recipes out there for what to serve for the Passover seder, but how about for the rest of the holiday? That’s when this Chicken Baked on Matzah really shines.
First, it’s a meal-in-one, with chicken and sides in one dish. Second, the dish (or parts of it) can be made in advance. Third, it tastes amazing. The matzah becomes almost kugel-like, with layers of sautéed mushrooms and onions infused with the juices of the baking chicken.
See the recipe for make-ahead directions. Have the chicken and sautéed vegetables ready before beginning assembly. If you have trouble finding Passover-certified ingredients, I’ve offered some alternatives; see notes at the end.
Chicken on Matzah Bake
Serves 4-6
- 2 Tbs. olive oil, divided
- Sautéed Mushrooms and Onions (recipe below)
- 4 squares matzah, broken into 2- to 3-inch pieces
- ¼ cup warm vegetable or chicken broth
- 2 cups thinly sliced tomato
- Marinated Chicken Thighs (recipe below)
- ½ tsp. paprika
- 3 Tbs. chopped parsley
Heat oven to 350 degrees. Brush inside of a baking dish with 1 Tbs. oil. (Dish can be 7-by-12 or 7-by-11 inches). Place the pan on a rimmed baking tray to catch drips.
Divide into thirds the prepared sautéed mushrooms and onions (recipe follows). Spread ⅓ across bottom of pan. Scatter half the matzah over the sautéed vegetables. Spread another ⅓ of the vegetables on top, followed by the remaining matzah. Spoon broth over matzah, then top with remaining ⅓ sautéed vegetables. Top with a single layer of tomato slices.
Remove the chicken from the marinade. Place thighs skin side up on top of tomatoes and pour remaining marinade over chicken.
Bake for 20 minutes, then baste chicken with ½ Tbs. oil and bake for another 20 minutes. Baste again with ½ Tbs. oil, sprinkle with paprika, and bake for an additional 10-15 minutes (total 50-55 minutes), until chicken is browned and registers 180 degrees on an instant-read thermometer, or its juices run clear when cut. Let rest for 10-20 minutes. Serve garnished with parsley.
To make ahead: Wrap airtight and refrigerate for up to 2 days. Bring to room temperature and bake at 350 degrees covered in foil for 20 minutes. Uncover and continue to bake until warmed through, another 10-15 minutes.
Sautéed Mushrooms and Onions
- 2 Tbs. olive oil
- 3 cups chopped onions
- 1 Tbs. finely chopped garlic
- ¾ tsp. salt
- ½ tsp. coarsely ground black pepper
- ½ tsp. dried oregano leaves
- ¼ tsp. paprika
- 2 cups fennel or celery, chopped in ¼-inch pieces
- 3 cups thinly sliced mushrooms
Heat oil in a large skillet over medium-high heat. Sauté onions until wilted and beginning to color, about 5-7 minutes. Sauté garlic 1-2 minutes until golden. Stir in all of the spices. Sauté fennel or celery for 3 minutes, adding oil as needed, then add mushrooms. Sauté until tender, about 10 minutes, adding oil if needed. May be made up to 2 days ahead, stored airtight in the refrigerator. Bring to room temperature before using.
Marinated Chicken Thighs
- 6 medium skin-on chicken thighs on the bone (2 to 2¼ lbs.)
- 6 Tbs. olive oil
- ¼ cup lemon juice
- 1 Tbs. finely chopped garlic
- 1 tsp. salt
- 1 tsp. coarsely ground black pepper
- 1 tsp. dried oregano leaves
- ½ tsp. paprika
In a gallon zip-style plastic storage bag, combine olive oil with lemon juice, garlic, salt, pepper, oregano and paprika. Seal bag and shake well. Add chicken thighs, seal bag and shake. Marinate for 30 minutes, shaking often, or marinate up to a day ahead in the refrigerator, shaking occasionally. Use at room temperature. Shake well before using.
Notes
Alternatives if you have trouble finding Passover-certified ingredients:
Black pepper: Reduce by ¼ if using finely ground.
Oregano: If only finely ground oregano is available, reduce by ¼. Use three times as much if substituting fresh, minced oregano leaves.
Paprika: Omit if not available. Add chopped, seeded fresh chili to taste in marinade and mushrooms if desired.
Broth: If not available, use hot water with ⅛ tsp. salt.