📝 About This Recipe
This exquisite roast chicken embodies the spirit of Rosh Hashanah, symbolizing a sweet and fruitful new year through the harmonious blend of wildflower honey and aromatic garlic. The skin is lacquered to a deep mahogany crispness, while the meat remains succulent, infused with the earthy warmth of fresh sage and the bright acidity of seasonal pomegranate. It is a centerpiece dish that marries ancient tradition with modern culinary elegance, designed to bring warmth and abundance to your holiday table.
🥗 Ingredients
The Bird
- 4-5 pounds Whole Roasting Chicken (giblets removed, patted dry with paper towels)
- 2 tablespoons Kosher Salt (for dry-brining)
- 1 teaspoon Black Pepper (freshly cracked)
Honey-Garlic Glaze
- 1/2 cup Wildflower Honey (high quality, local if possible)
- 8 pieces Garlic Cloves (finely minced or grated into a paste)
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Apple Cider Vinegar (to balance the sweetness)
- 1 tablespoon Fresh Sage (finely chopped)
- 1/2 teaspoon Smoked Paprika (for a hint of depth and color)
Roasting Bed & Garnish
- 2 large Yellow Onions (peeled and cut into thick wedges)
- 2 pieces Heirloom Apples (cored and sliced into thick rounds)
- 1 piece Garlic Head (halved crosswise)
- 1/2 cup Chicken Stock (low sodium)
- 1/4 cup Pomegranate Arils (for garnish)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator 45 minutes before cooking to bring it to room temperature, ensuring even roasting.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-middle position.
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3
Pat the chicken thoroughly dry inside and out with paper towels. A dry skin is the secret to a crispy finish.
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4
Generously season the cavity and the exterior of the chicken with kosher salt and black pepper.
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5
In a small saucepan over low heat, whisk together the honey, minced garlic, olive oil, apple cider vinegar, chopped sage, and smoked paprika. Warm just until the honey is fluid and the garlic is fragrant (about 3 minutes).
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6
In a large roasting pan or heavy cast-iron skillet, scatter the onion wedges, apple rounds, and the halved garlic head. Pour the chicken stock into the bottom of the pan.
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7
Place the chicken breast-side up on top of the onion and apple bed. Tuck the wing tips under the body and tie the legs together with kitchen twine.
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8
Brush about one-third of the honey-garlic glaze all over the chicken, coating every crevice.
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9
Place the pan in the oven and roast for 20 minutes. This high initial heat helps render the fat and start the crisping process.
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10
Reduce the oven temperature to 375°F (190°C). Baste the chicken with another third of the glaze.
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11
Continue roasting for another 45-55 minutes. Every 20 minutes, brush with the remaining glaze and spoon some of the pan juices over the bird. If the skin browns too quickly, tent it loosely with foil.
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12
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C).
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13
Carefully transfer the chicken to a carving board. Let it rest, uncovered, for at least 15-20 minutes to allow the juices to redistribute.
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14
While the chicken rests, discard the garlic head halves and transfer the roasted onions and apples to a serving platter. Strain the pan juices into a small jug for serving.
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15
Carve the chicken and arrange it over the apples and onions. Garnish with fresh pomegranate arils and parsley before serving.
💡 Chef's Tips
For the crispiest skin, salt the chicken the night before and leave it uncovered in the fridge overnight. If the honey glaze starts to burn in the pan, add a splash more chicken stock or water to the bottom of the roasting tray. Use a silicone brush for glazing to avoid tearing the skin as it becomes tacky from the honey. Don't skip the resting period; cutting too early will cause all the flavorful juices to run out, leaving the meat dry. Substitute maple syrup for honey if you prefer a woodier sweetness, though honey is traditional for Rosh Hashanah.
🍽️ Serving Suggestions
Serve alongside a fluffy saffron-infused basmati rice to soak up the honey-garlic pan juices. Pair with roasted root vegetables like carrots and parsnips to lean into the autumnal theme. A crisp, chilled glass of Riesling or a sparkling apple cider complements the sweetness of the glaze beautifully. Offer a side of bitter greens, such as a radicchio or arugula salad, to balance the richness of the roast. Serve with traditional Challah bread for a complete holiday meal experience.