While this dish is not a feature on every Seder menu, roast chicken is much-loved Jewish comfort food. Every family has their own version, which is typically served on the Friday night Shabbat meal and during festivals, such as Passover.
- 6 chicken marylands
- 2 oranges, 1 zested, 2 juiced
- 60 ml (¼ cup) sacramental wine (see Note)
- 2 tbs honey
- 2 garlic cloves, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C.
Place chicken in a single layer in a large roasting pan.
Combine orange zest, juice, wine, honey, garlic and 60ml water in a bowl, then pour over chicken.
Reduce heat to 180°C and roast, turning and basting occasionally, for 1 hour or until chicken is cooked through and skin is golden.
Serve chicken with pan juices.
• Sacramental wine is a sweet kosher wine available from select bottle shops
Photography by Brett Stevens.