need simple roasted chicken parts recipe for Rosh Hashanah
- roxhills Sep 13, 2009 04:54 PM
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.
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.....
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.
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.
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.
A whole chicken is "roasted", individual parts are "baked". The following method is one I taught my teenage girls to do when I wanted dinner on the table by the time I got home from work. Can't get much more simple than this:
Cut - up chicken
1 pkg dry Good Seasons Italian Dressing
In large greased pan with 1-2 in sides, place rack. Arrange individual pieces of washed & dried chicken on top of rack, skin side up. Sprinkle a few tablespoons of olive oil over skin of chicken. Sprinkle lightly with contents of dry seasoning packet. Bake in pre-heated 375 oven for 45 - 60 min, depending on size of chicken pices. Baste once or twice with dripping in pan.
re: Diane in Bexley
My Mom used the Good Seasons Italian dressing, prepared per instructions with vinegar and oil, as a marinade for Shabbat chicken. it's best marinated overnight. Then just put chicken and marinade in Pyrex pans, cover and bake for 45 minutes, uncover for an additional 15 minutes. Delicious.
PJ, I always make my own marinade from scratch. But, the girls found this ridiculously easy. We vary this by cutting up some red potatoes, sometimes onion or green pepper and roast alongside the chicken for a complete meal. You only need add a green salad with this. I prefer open roasting at higher heat than covering with foil. Foil gives poultry a steamed, or braised texture, IMHO, which I don't like. We adore crispy skin. The drippings make a delicious sauce on their own, or you can use it to make a little gravy for mashed potatoes, yum-yum!
Chicken without Thyme is like... like...brownies without vanilla ice cream.
Brush chicken parts with olive oil, dust with fresh or dried thyme leaves and some ground black pepper and minced garlic or garlic powder.
Bake on a rimmed sheet at 325 till done and skin is light golden and crispy.