This post originally appeared from The Local Moms Network.
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
- 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
- Heat the oven to 475 degrees.
- 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.
- 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.
- Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
- 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)