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.

Serves
6

Preparation

10min

Cooking

1hr

Skill level

Easy
By
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.

 

Note
• Sacramental wine is a sweet kosher wine available from select bottle shops

 

Photography by Brett Stevens.