Preheat oven to 325 degrees Fahrenheit.
Combine spices in a small bowl. Rub spice mixture all over chicken. Place chicken skin-side down in a disposable 9×13-inch pan.
Bake covered at 325 degrees Fahrenheit for 45 minutes.
Remove chicken from oven and set the oven to 390 degrees Fahrenheit.
Uncover chicken and, keeping skin-side down, transfer to another 9×13-inch pan, leaving excess pan juices in the first pan.
Using a fine sieve, pour pan juices into a measuring cup and add boiling water until the one cup line. Place tea bags in measuring cup and cover (you can use the silver foil you used for the first pan), steep for 10 minutes. Drain and discard tea bags; stir in remaining gravy ingredients.
Pour gravy all over chicken and bake uncovered at 390 degrees Fahrenheit for 25 minutes.
Carefully turn chicken over and continue baking for 35 minutes, basting once.
The gravy will thicken as the chicken cools. This recipe reheats well, making it perfect for Shabbos and Yom Tov!
Directions
About
Notes:
This recipe was made with wine for Tishrei, when some people avoid vinegar. Wine can be replaced with white vinegar or rice vinegar.
The honey can be replaced with brown or white sugar. Increase sweetener amount for a sweeter, stickier glaze.
Description:
Sponsored by Wissotzky
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...