עברית
Passover Recipes
Sweet Whole Roast Chicken for Your Holiday Table
A simple one-pan recipe with honey, olive oil, and thyme for a perfectly balanced meal
- Hidabroot
- |Updated
(Illustrative photo: Shutterstock)1 whole chicken 6 potatoes 8 small onions or 4 large onions 4–5 sprigs fresh thyme Salt Black pepper 3 tablespoons honey 3 tablespoons olive oil 3 tablespoons orange juice 2 cloves garlic Salt Black pepperIngredients
For the Marinade
Instructions
Peel the potatoes and slice them thinly. Slice the onions as well. Place both in a large baking dish and season with salt and pepper.
In a bowl, mix the marinade ingredients. Rub the chicken well on all sides, including inside the cavity, and place the thyme inside the chicken.
Place the chicken on top of the potatoes, breast side down. Preheat the oven to 220°C (425°F) and roast for about 15 minutes, until the chicken begins to brown.
Remove the chicken from the oven. Lower the temperature to 180°C (350°F). Turn the chicken over and return it to the oven for another 40 minutes. During cooking, baste the chicken once with the juices from the pan.
Transfer the chicken to a serving plate and let it rest for about 10 minutes before serving.
Meanwhile, check if the potatoes are tender. If not, return them to the oven for a few more minutes as needed. You can cover the dish to prevent the potatoes from burning.
