This one-pan chicken and tzimmes can be made in an oven-to-table baking dish to further reduce your workload. Alternatively, you can serve the chicken on its own platter and transfer the tzimmes to a bowl to pass around separately. Up to you.

Regardless, this dish produces chicken that is so soft and flavorful, it will likely disappear to the very end. Enjoy!


  • 1 onion
  • 4 tbsp. oil
  • 2 cloves garlic, crushed (optional)
  • salt
  • 2 lb. (1kg.) carrots
  • 1 medium sweet potato, grated
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • 1 orange
  • 1 lemon
  • 4 chicken thighs
  • 4 chicken drumsticks


  1. Preheat the oven to 400°F.
  2. Slice the onion in half rounds. Peel the carrots and slice thinly.
  3. Pour the oil into a large frying pan (use a pot if you don't have a large enough frying pan) and sauté the onions over medium heat until translucent. Salt to taste. Add the crushed garlic and fry for a minute.
  4. Add the grated sweet potato, carrots, raisins, and dried cranberries. Stir. Add another tablespoon or two of oil if necessary. Reduce heat slightly.
  5. Zest the orange and the lemon directly into the carrot mixture. Then cut and juice the orange, and pour in the juice. Simmer for a couple of minutes until carrots are just steamed through but still firm, then remove from heat. Taste and add salt as needed.
  6. Spread about a third of the tzimmes on the bottom of a baking dish. Place the chicken pieces on top. Cut the lemon (the one that you zested earlier) into wedges and tuck the wedges in around the chicken. Spread the remaining tzimmes over the chicken, and cover the pan tightly with foil.
  7. Bake at 400°F for one hour. Reduce heat to 300°F and cook for another hour.
  8. Take the pan out of the oven and increase the temperature to 450°F.
  9. Remove the foil from the pan and push the tzimmes aside so the chicken pieces are exposed. Return to the oven for approximately 20 minutes to allow the skin to brown and crisp up.
  10. NOTE: if preparing in advance, skip the last step, and do it just before serving.