(Image and original Recipe from Here)
I made this recipe for a child's school class Israeli Celebration. It was DELICIOUS! Rather than bake in the oven, I used an Instant Pot and just layered the ingredients and baked using the chicken setting (add more cooking time if using frozen chicken breasts). Enjoy!
Ingredients
* 8 boneless, skinless chicken breasts (can use chicken thighs as pictured and as suggested in original recipe source--go there for some extra instructions)
* 2 Tbsp. paprika (yes that is not a typo--2 tablespoons!)
* 1 Tbsp. kosher salt
* 2 tsp. freshly ground black pepper
* 4 Tbsp. olive oil, divided
* 5 sprigs Rosemary
* 1 head garlic, broken into cloves but left unpeeled
* 1 red onion, sliced
-Lemons for serving
Original Instructions (using chicken thighs)
1. Preheat your oven to 350 degrees.
2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.
4. Arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.
5. Layer chicken pieces on top of the bed of rosemary, garlic, and onion in the baking dish.
6. Bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
***INSTANT POT VERSION: Pour oil in base of instant pot. Layer all ingredients/seasonings in your instant pot (and FULLY PEEL GARLIC CLOVES), then pressure cook for 35 minutes. There is no need to brown chicken with oil in the pan---SUPER easy!!!
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