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Sep 13, 2009 04:54 PM

need simple roasted chicken parts recipe for Rosh Hashanah

I'm making Rosh Hashanah dinner Friday night for 12 people and need some recipe help. There are going to be so many strong/sweet flavors that I think I need to serve simple roasted chicken BUT I don't want to have to cut up the chickens after they're cooked. Can you please help me out with your best simple baked/roasted chicken recipes that use cut up chickens.

The rest of the menu is: gefilte fish, matzoh ball soup, stuffed cabbage, tzimmes, salad or green veggie and apple crisp/honey cake for dessert.

Thank you!

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  1. Answering off the top of my head here and not knowing what is standard operating procedure for this meal.... can you use chicken thighs or breasts and use a sauce with lemons, minced garlic, parsley, salt & black pepper? If so.....It's a very easy roasted dish to put together. You don't even need to make a sauce per se.. but just salt & pepper the chicken, place in a roasting pan, drizzle with EVOO (?). Juice a couple of lemons and drizzle the juice over the chicken. Slice the lemons and scatter them around the chicken along with the garlic. Strew chopped parsley around as well, or any other herb you want. If you can add white wine drizzle that as well...if not omit. Bake in a 375F for about 45 minutes or until the chicken is cooked through. Hope this helps.....

    1. With all the sweetness, the chicken should have no sauce or sweet or citrus flavors.

      Lay the chicken parts out in a pyrex 3 qt dish. Sprinkle with: Garlic Powder, Onion Powder, Paprika and Parsley.

      Pour water in pan to 1/4" depth, bake at 325 F for 1 hour. This will be golden and yet moist. It can hold in a slow (200 F) oven without drying out, or on a salton hot tray covered with foil. I do not use the de riguer bed of sliced onions for this holiday, as no one needs to drip grease on their new holidayclothing.

      I go for a dryer (to the touch, not when biting into) chicken, as it will be eaten with the wet tzimmes and cole slaw, etc.

      This year making Potato knishes instead of kugel, easier and less messy to serve, and it doesn't matter if they are served room temp-very hard with the holiday on a Friday night, we don't put things into the oven to reheat, once something is off the heat, that's it.

      1. Brine the parts first - 1/2 cup salt to 1 gallon water. Then pat dry. Sprinkle with Poultry seasoning or any combinatin of herbs and spices that appeal. Place meat in a casserole dish with a spritz of lemon juice. Cover and bake at 350 for 45 minutes or until the thigh meat temps done at the bone.

        1 Reply
        1. re: KiltedCook

          DON'T EVER BRINE KOSHER POULTRY! KC, you may not know that kosher poultry is soaked/salted first as part of the koshering process. If you brine kosher poultry you are adding way too much salt.

          America's Test Kitchen uses an alternative method to brining - heavily coat poultry with kosher salt by lifting up the skin and applying directly to flesh. Cover with plastic, let sit in fridge for 2-3 hours. Rinse thoroughly and dry. This is a great process for those of us too lazy or unorganized to make time for an overnight soak.

        2. I really enjoy this simple but delish recipe for roasted bone-in chicken breasts (and I've used thighs too) with cherry tomatoes, garlic and marjoram. It's sooo easy but sooo fantastic:

          1. How about a dry rub of herbes de provence & garlic powder? And I second the brining advice.