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I call this “Rosh Hashanah” Honey Chicken, but of course you can use recipe all year round. I devised my own version of this recipe after hunting online for a roasted holiday chicken marinade. Make sure you continually baste and brush with the honey at the end of roasting. You don’t want leathery dry chicken on Rosh Hashanah!
The overnight marinade is also essential for the great flavor boost. I made it last week and I knew it was good when my son’s teenage friend kept forking more chicken pieces over into his plate. I heard him say , “This is great chicken” as he was gobbling it up.
Teens don’t lie! (at least not about food…)
Enjoy and Happy New Year! Marlene
Ingredients for Rosh Hashanah Roasted Honey Chicken:
3 chickens cut into 10 pieces each, or you can order 3 packs of chicken legs and thighs separated.(I always order my chicken pieces without the skin.)
Make a paste and marinate overnight:
- 3/4 cup olive oil (if you buy chicken without the skin, then use more olive oil so it doesn’t dry out.)
- 1/4 cup honey
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp dried thyme – finely chopped
- 1 tbsp dried rosemary – finely chopped
- 3 tsp. lemon juice
- 8 cloves garlic – finely chopped
1. Rinse chicken and remove excess fat. PAT DRY so that the marinade sticks.
2. Combine paste ingredients, put on kitchen gloves and rub onto all chicken pieces in a large bowl.
3. Slice about 3 large onions and place on the bottom go the roaster. Drizzle safflower oil over the bottom of the roaster.
4.Place chicken pieces on top of onions .Marinate overnight.
5. Cover and cook for one hour at 350. Remember to baste continually.
6. Melt 3/4 cup of honey in a pot and brush every 15-20 minutes till pieces of chicken slides off the bone and top is brown.
7. Leftover chicken is even better deboned, warmed up, and served the next day for lunch.