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Pesach Onion Chicken with Caramelized Potatoes and Sweet Potatoes

Pesach Onion Chicken with Caramelized Potatoes and Sweet Potatoes


This is a one-dish dinner that’s great for those trying to stay away from processed foods (either because of Passover traditions, or for health reasons). It uses basic ingredients and flavors, and will make your house smell fantastic.

[Disclaimer: I had a hard time photographing this one; it tastes a lot better than it looks in the photo.]

You’ll need chicken, potatoes, sweet potatoes and onions. Cube the potatoes and sweet potatoes, and dice one of the onions. Toss them with the salt and oil and put them in the bottom of the pan.

Now it’s time to prepare the sauce. Squeeze the oranges and pour the juice, with the pulp, into a pot. Add the wine and sugar and bring to a boil. Simmer over a low flame for about 8–10 minutes, so the syrup can thicken.

Place the chicken on top of the potatoes and pour on the syrup. (I photographed only 2 pieces of chicken, but you need 4 pieces for the recipe.)

Slice the second onion into rings and pile it on top of the chicken. Sprinkle with salt.

And that’s it, you’re ready to bake it. Wrap the pan tightly with foil, and bake at 300° F for 2–2½ hours. Remove the foil, turn the oven up to 400° F and bake for another 30–60 minutes, until the chicken crisps up.

When it’s ready, the potatoes and sweet potatoes should be soft and almost caramelized from the syrup, and the chicken should be falling-off-the-bone soft, with a crispy top. Once you get it in the oven, this dish requires very little attention, so it’s a good one for a busy day. Just set a timer so you don’t forget to uncover it for that last hour or so.

Great for Passover, but of course you can make it year-round as well. It reheats well, but don’t freeze this one. Potatoes and sweet potatoes don’t do well in the freezer.


  • 4 chicken legs
  • 2 large sweet potatoes
  • 4 medium potatoes
  • 2 onions
  • 1 tbsp. olive oil
  • 1½ tsp. kosher salt
  • Juice and pulp of 1 large orange (approximately ¾ cup)
  • ½ cup sweet red wine
  • 2 tbsp. sugar


  1. Juice the orange and pour it into a pot, pulp included. Add the wine and sugar and bring to a boil. Lower the flame and let the mixture simmer for 8–10 minutes.
  2. Peel and dice the potatoes, sweet potatoes and one onion. Toss them with the oil and salt and put them on the bottom of the pan.
  3. Place the chicken on top of the potatoes, and pour the orange juice and wine mixture over it. Cut the second onion into rings and pile the rings over the chicken. Sprinkle with salt.
  4. Cover the pan tightly with foil and bake at 300° F for 2–2½ hours, then uncover, turn the oven up to 400° F and bake for another 30–60 minutes.

Serves 4

What’s your favorite one-pan stick-in-the-oven-and-forget-about-it dish?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Ha emet September 19, 2017

How many people does this feed? Reply

Miriam Szokovski September 19, 2017
in response to Ha emet :

If this is the entire meal, I would say it feeds four. If you're serving other things as well, it will go further. Reply

Ming Adler San Diego April 30, 2016

Are there any references I can find Rosh Chodesh recipes so I can prepare a nice dinner with appetizers ? Reply

Miriam Szokovski April 6, 2015

To Jenni Hi Jenni,

I wouldn't recommend using chicken breasts. They dry out quite quickly and dont' do well with the long slow cook used here. Reply

Jenni Nerstrand, MN April 1, 2015

Boneless Skinless Chicken Breasts I am wondering if anyone has tried this recipe with boneless, skinless chicken recasts. Reply

Rachel Kew Gardens, NY October 20, 2014

Pefect Meal! Hi! I made this for Shabbat dinner this past weekend. The only things I did different were (1) used a sweet white because I had it open and (2) cooked it in two nights- the second night I cooked it at the 400 and added a couple of ladles of chicken soup I was cooking to make sure it stayed moist. I made a side of matzah ball soup and some green beans and it was a perfect meal! Thanks for the recipe :-) Reply

Anonymous England April 14, 2014

Fabulous dish I made it for the Seder...but used butternut squash and sweet potatoes and it was so tasty and the recipe was really easy to follow.
Thank you. Reply

Aviva Jerusalem April 6, 2014

Thank you for clarifying what is in the bowls--I did realize what was in there after pushing the "send"' button. (A button that should really be called "think again!":)
Toda! And Chag Pesach Kasher v'Sameach! Reply

Gloria Urban April 6, 2014

delicious I went ahead and made this and it is wonderful. I had a little trouble with the cooking time. 2 1/2 hours on 300 left my chicken rawish so I boosted it to 325 for a bit then shot it to 400 for an hour. It did not get as dark as the picture but it was wonderful. I will do again. Reply

Miriam Szokovski April 5, 2014

slow cooker Jason - you could definitely make this in the slow cooker. The texture would be a bit different, but it would still taste wonderful. I don't think that browning the chicken beforehand would help. Reply

Miriam Szokovski April 5, 2014

wine replacement Raya - you could make the syrup just with orange juice and sugar. Or you could use a bottled sauce like duck sauce. You could also try substituting it with grape juice. I hope that helps. Reply

Miriam Szokovski April 5, 2014

Servings Gloria - the recipe serves 4 Reply

Raya OH April 2, 2014

Need Subtitution for Wine I would Love to try this instead of my usual boring roasted chicken, but some of my guests will not eat food cooked with wine. Could you suggest a substitution?

Thanks Reply

Jason Z Indianapolis, IN April 2, 2014

Slow cooker version? Miriam, it's a lovely and easy recipe, wonderful and thank you for sharing.

I'm wondering if we can make it even simpler ... in a slow cooker? It wouldn't have the crispiness that comes from baking that last time period without the foil cover ...

Could we correct that by browning the chicken first in a fry pan before we start the recipe? Then, there would be no timer and no need to remove foil ... it would just cook unattended all day. Reply

Gloria Urban April 2, 2014

How many people does this recipe serve? I must try it... Reply

Ikeres habayis brooklyn April 2, 2014

it's all about family time I like dinners that make the house smell good all day

makes a house into a home to have good healthy food cooking there

and nothing brings a family to the table like good hot food

and nothing brings a family close like conversations around a table -- which only happen when there's a reason to come to that table

so thank you Miriam for helping us to have close families Reply

Anonymous North April 1, 2014

Delicious Thanks for sharing:) Reply

Miriam Szokovski April 1, 2014

ingredients Hi Aviva - there is a bowl of potato, a bowl of sweet potato and two bowls of onion - one cut in rings for on top of the chicken, and one diced to be mixed with the potato and sweet potato.

I hope that helps. Reply

Cooking in California via April 1, 2014

Re: 4th ramekin

Looks like a great recipe!
I think the four bowls are- diced potatoes, diced sweet potatoes, onion sliced in rings, and onion diced. (The onions are used in two different ways in the recipe.) Reply

Aviva Jerusalem April 1, 2014

What is in the the 4th ramekin? Please let me know what is in that 4th bowl and how does it fit in the recipe. Looks delicious! Thank you. Reply

Anonymous April 1, 2014

looks great! any other Pesach recipes that don't have processed ingredients? thanks so much Reply

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