Ingredients
- 1, 5-pound whole chicken, rinsed well and with innards removed
- ½ lemon
- 5 bulbs garlic
- ½ white onion
- 5 fresh rosemary springs
- ¼ cup kosher for Passover prepared horseradish
- ¼ cup kosher for Passover honey
- ¼ cup extra virgin olive oil
- 1 Tbsp salt
- 1 tsp ground black pepper
- Parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.
- Stuff chicken with the lemon garlic, onion and rosemary sprigs.
- In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.
- Truss the chicken, or tuck the wings under the body and tie together the legs.
- Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450°F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160°F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165°F).
- Let chicken rest for 20 minutes covered with aluminum foil before carving. Garnish with parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes + 20 minutes rest time
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday