Celebrate Rosh Hashanah with Roast Chicken with Thyme | Lehigh Valley Moms

 

L’Shana Tova to all who celebrate. This Roast Chicken with Thyme and Honey, from Leah Koenig’s The Jewish Cookbook, is one of those go-to meals that works as well for holiday dinners as it does for family meals all Fall long. Says Leah: “Flavored with sweet honey and an herbaceous hit of thyme, this roast chicken dish is simple enough to make for a weeknight, and special enough to sit center stage on your Rosh Hashanah table. Don’t sleep on all the veggies underneath – they get coated with savory chicken juices during cooking, and are truly delicious!”

Roast Chicken with Thyme and Honey

Ingredients

  • 3 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
  • 3 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
  • 2 small onions, each cut into 8 wedges
  • 2 heads garlic, cloves separated and peeled
  • 6 sprigs thyme, plus 1 tablespoon finely chopped leaves
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey

Instructions

  1. Heat the oven to 475 degrees.
  2. Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.
  3. Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.
  4. Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
  5. Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.

Permission: This recipe is reprinted with permission from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)

 

 

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