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EST. 2011 BY LIZ RUEVEN
Set Aside 15 Minutes to Prep this Chicken for Roasting
Photo @Evan Sung

Set Aside 15 Minutes to Prep this Chicken for Roasting

There’s almost nothing more tempting than well-seasoned, simply roasted chicken. With aromatics and fresh herbs contributing to mouthwatering jus, Leah Koenig’s recipe for Roast Chicken with Thyme and Honey is a spot-on choice for an effortless Passover or Shabbat entree.

If you need one foolproof recipe for moist, classic roasted chicken parts this is the one. Your home will be filled with savory aromas while you can focus on other parts of the meal that aren’t this effortless.

Wishing you all a meaningful, healthy and sweet Pesach.

xo

Liz

Want to send a gift to someone you’re missing this Passover? We love Leah Koenig’s The Jewish Cookbook.

Leah Koenig; The Jewish Cookbook

 

4 Comments

    • Hi Beth, I checked with Leah and she hasn’t tested this recipe with breasts.In general, though, we agree that you may lower the oven temp to about 350 and cook for a shorter time than the recipe dictates. Safest way to check for doneness is with an instant-read thermometer. Internal temperature for chicken breasts should read 145-150 F. Because the internal temperature will continue to rise after you remove the chicken from the oven, it’s likely safe if you pull it out at 145F and allow parts to rest for at least 10 minutes. Also, juices should run clear if you test with a knife. Happy holiday!

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