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Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
10 to 14 pieces chicken
8 large or 10 medium onions, sliced thin
1 cup Manischewitz Honey
1 to 2 tablespoons oil, such as Gefen Canola Oil
1 to 2 cups Tuscanini Chestnuts
salt
pepper
In a large non-stick, deep-dish pan, add onions and honey.
Cook over medium-low heat for approximately 30 to 45 minutes until caramelized and browned. (At first, the onions will release a lot of water, but eventually the water will evaporate. Keep stirring while cooking and you’ll get deep golden onions).
While the onions are cooking, season chicken with salt, pepper, and oil and place in a single layer in a roasting pan that has a tight-fitting lid.
Once onions are ready, pour caramelized onion and honey mixture over chicken, spreading evenly to top all the pieces.
Cover and bake at 350 degrees Fahrenheit for an hour and 20 minutes.
Add in chestnuts, using a spoon to tuck them under the onions and around the chicken. Cover and bake for another 20 to 40 minutes until it’s deeply caramelized, golden, and fork tender.
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Would you say 2 whole chickens cut up would be the approx. amount? What if I wanted to use chicken thighs only.
Yes that should be right. I’ve made this with chicken legs only, I think it would be delicious with any cut of chicken. Different cuts may have varying cooking time.
This is my go-to for Yom Tov meals! It is soo good and relatively easy!
i’ve made and frozen this several times for pesach and during the year. It’s an amazingly delicious chicken dish. Give yourself extra time to slow suatee the onions.
This is delicious. I made it without the honey and it was sweet enough. Once I made it without chestnuts and once with. I added a few tablespoons of vinegar to the second time and it was really good.
Hi Roberta,
Thanks for this feedback! These variations are helpful to know.
-Chana Tzirel from Kosher.com
This was AMAZING
Can this be done with onions but no honey since we are prediabetic?
Hi Roberta,
Thanks for reaching out with this important Q! The chicken will be less sweet of course but yes you can! Just make sure to use oil when preparing the onions.
-Chana Tzirel from Kosher.com
This looks amazing. I prepped the onions, but how much do i caramelize/reduce it if it will go in the oven over the chicken? I just don’t want the onions to burn while the chicken gets ready!
It really does! Step 2 should have the answer you’re looking for- Cook over medium-low heat for approximately 30 to 45 minutes until caramelized and browned. (At first, the onions will release a lot of water, but eventually the water will evaporate. Keep stirring while cooking and you’ll get deep golden onions). Does that answer your question?
This was delicious but I uncovered the last 20-40 minutes, not covered as the recipe said. Chestnuts will get hard if not covered in liquid though. Surprisingly doesn’t taste like honey.
We’re happy to hear that you enjoyed!
Were the chestnuts hard after cooking? Would love to hear your feedback.
To get more of the honey flavor, make sure to follow step 2 carefully. You can use a bit more honey for a sweeter flavor too.
2 hours to cook chicken? Seems too long to me. I get that it’s a relatively low temperature, but still. It seems to me that the chicken will be overdone.
Would like to try this. Does it not need oil with onions? to sauté?
You actually don’t need because you are not sauteing you are caramelizing so the honey will help with that.
will the chicken still taste good without the chestnuts. i
Can i add the chestnuts in at the beginning of baking already (when i put the whole tray in the freezer)?
Thanks!
Hi! Because the chestnuts are pre cooked, and the chicken cooks for long, I find it’s best to add them at the end. You can definitely freeze the chicken (with the chestnuts). It freezes amazing. Just double wrap. You can even add the chestnuts right before freezing and then just rewarm together when defrosting.
Ever since I saw this recipe a few years back, I’ve been making it every Rosh Hashana. The caramelization of the onions takes time but it’s worth the wait. Crowd pleaser.
So happy you’re loving it!
Delicious! I’d cut down on the honey next time I make it.
What would happen if I tried this stovetop?
I think it would work and still be delicious!
Hi,
Have you tried this on the stove? Wondering how it turned out?
As th recipe says to cover tightly, I am concerned if the chicken will get golden, or should I fry it first?
My onions look great! I am increasing the recipe and did more onions (about 15). Took about an hour to caramelize, but worth it.
I think they will be fine in the oven and should become a nice color. You can definitley brown them on the stove top first but not sure it’s necessary.
As this is being billed as a Rosh Hashana recipe, It may be worth a reminder that many don’t eat nuts on Rosh Hashana
Technically chestnuts are not a nut, but please consult your Rav about it.
If I’m allergic is there anything I can replace the chestnuts with? Thanks
I would just skip them.
can chicken cutlets be used instead of chicken pieces?
You can try it, but you’d have to adjust the cooking time.
can I use silan instead of honey
Definitely!