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The easiest Rosh Hashanah chicken dish ever

This recipe is as tasty to eat as it is gorgeous to look at, and is so simple to make. Be prepared to share the recipe.

Prep: 30 mins

Cook: 1 hr

Serves: 6

    Method

    This recipe is inspired by the wonderful Hanna Goldsmith’s New Year’s chicken on her blog buildingfeasts. She in turn based hers on the American classic chicken dish from the Silver Spoon, kitschly named Chicken Marbella. I’ve replaced the prunes in their recipes with sunnier looking dried apricots, added dried apple and thyme. As it's a family dish, I replaced white wine with grape juice.

    It's perfect for a big gathering as all the work is done ahead of time. You simply combine all the ingredients in ziplock bags or plastic tubs and leave them to marinate for up to two days. When you are ready to cook, all you need to do is pour the contents into roasting tins and chop parsley for the garnish. 

    • Combine the ingredients in  ziplock bags. Distribute them evenly  to mix and coat the chicken. Marinade overnight in the fridge or for up to 2 days
    • About an hour before you are ready to cook the chicken, take the bags out of the fridge to come up to room temperature. Heat your oven to 190°C.
    • Tip the contents into 2 roasting tins and arrange the chicken pieces so that they are skin-side up and in a single layer. Surround with the marinade and vegetables. Cover with foil and cook for 30 minutes
    • Uncover, baste the meat with the juices and cook for 30 minutes more until the chicken is cooked through and the skin is golden brown and crisp. 
    • Serve immediately with rice or couscous and a crisp green salad or green vegetables. 

     

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