Dinner

By Saira Malhotra | September 28, 2011

L’Shana Tova to you all! Many tables will be filled with conversation, prayers and of course various preparations of brisket, pastries, kugels, fish and chicken. One of the most traditional Rosh Hashanah dishes to prepare is a simple roasted chicken. Roasted chicken can be effortless and yet it majestically glistens like gold at the table. This recipe calls for lemon, honey, wine and thyme creating a succulent roasted bird. Some of these ingredients are symbolic while others are called to action for their tongue tantalizing attributes. Should you wish to have a specific kind of year, feel free to add to the ingredients and remember that a side of carrots or pomegranate will ensure a bountiful year ahead!

Adapted from Tori Avey’s Honey Herb Roasted Chicken Recipe

  • 1 whole chicken (approx. 4lbs)
  • 2 medium yellow onions, sliced
  • 2 sticks celery, sliced
  • A few sprigs of fresh rosemary and thyme
  • 3 sage leaves
  • 2 cloves garlic, roughly chopped
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 8 oz white wine
  • 1/4 cup chicken broth
  • 1 Lemon (juice and rind)
  • Salt and fresh cracked pepper

Directions

1. Heat the oven to 400 degrees.

2. Basting mixture: Whisk the olive oil, 1 tbs honey and 1 tbs of lemon juice.

3. Season the cavity with salt and pepper and rub in a little of the basting mixture.

4. Fill the cavity with 2 garlic cloves, 1/4 of the sliced onions and celery, a sprig of thyme and rosemary, sage leaves, and lemon rind. Season the chicken on the outside with salt and pepper.

5. Heat a large saute pan with a little oil and on high heat place the bird, breast side down to allow it to brown and form a crust. Once the chicken releases itself from the pan, flip it over gentle to brown the other side.

6. Place the remaining sliced onions and celery in an oven proof pan with the remaining sprigs of herbs. Place the chicken on top and baste it with half the basting mixture. Cover with foil and bake for 45 minutes.

7. Uncover and flip the chicken, basting again, cover and place back in the oven for 45 minutes.

8. Flip the chicken breast side up remove foil and lower temperature to 375 degrees roasting another 20 minutes until skin is golden and crisp. Baste every 15 minutes. Insert a knife in to the thickest part of the joint, if juices run clear, the chicken is cooked. Remove from roasting pan and allow to stand to let the juices redistribute.

9. Add the white wine to a sauce pan and reduce by 1/2 the volume.

10. Strain the dripping from the roasting pan in to a clean saucepan. As the sediment settles and the fat comes to the surface, skim 1/2 the fat. Add the stock, the reduced wine, 1 tbs honey and whisk over medium heat. Season with salt and pepper. Serve as a gravy with your roasted chicken.

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