I have served this chicken on Rosh Hashanah for years, and it’s a go-to for a quick and easy Shabbat recipe. This dish is perfect as-is for Passover. The chicken gets caramelized from the glossy and delicious sauce. It’s best when marinated overnight, so be sure to plan ahead and start it early.
Notes:
- The chicken tastes best when marinated a minimum of four hours and preferably overnight.
- Can be prepared two days ahead of time. Store, covered, in the refrigerator or freeze up to three months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven.
This recipe is excerpted from Celebrate: Food, Family, Shabbos by Elizabeth Kurtz.
Roast Chicken with Dried Fruit Recipe
This chicken recipe features tender chicken paired with a sweet and savory mix of dried fruits and herbs for a festive dish.
- Total Time: 5 hours 25 minutes
- Yield: Serves 8
Ingredients
- ½ cup orange juice
- 1 cup dried apricots, prunes, or a combination of any dried fruit
- 12 cloves garlic, minced
- ½ -inch piece fresh ginger, peeled and finely chopped (about 1½ Tbsp)
- 2 Tbsp dried oregano
- 1 Tbsp dried thyme
- ⅓ cup red wine vinegar
- 3 Tbsp extra-virgin olive oil
- 1½ Tbsp fresh lemon juice
- 2 bay leaves
- 2 (3- to 4-pound) chickens, cut into 8 pieces
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup packed light brown sugar
- ½ cup white wine
Instructions
- In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes. In a separate small bowl, whisk together garlic, ginger, oregano, thyme, vinegar, olive oil, lemon juice and bay leaves.
- Place chickens in two roasting pans. Pour marinade equally over each chicken and massage into chicken. Add orange juice and fruit mixture equally to each roasting pan.
- Cover pans and marinate in the refrigerator for 4 hours or overnight.
- Preheat oven to 375°F. Sprinkle chicken with salt and pepper, and then drizzle equally with brown sugar and white wine. Bake until chicken is nicely browned on top and registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes.
- Serve with pan juices and dried fruit.
Notes
- The chicken tastes best when marinated a minimum of 4 hours and preferably overnight.
- Can be prepared 2 days ahead of time. Store, covered, in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven.
- Prep Time: 10 minutes + 4 hours chill time
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Holiday
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Rosh Hashanah
Pronounced: roshe hah-SHAH-nah, also roshe ha-shah-NAH, Origin: Hebrew, the Jewish new year.
Can I use braising ribs instead?
Delicious flavor from the broth, marinate and fruit. However, with eight cut but good size pieces including chicken breast meat, it really was overcooked at the suggested one hour and 15 minutes plus the waiting to serve time at our Seder. I would watch it at around 50 minutes next time.