You can make this recipe with any kind of chicken you choose. For boneless chicken breast, bake it for half an hour covered, and then another 20 minutes uncovered. For bone-in chicken thighs, stuff the charoset mixture under the skin and bake as instructed, or until internal chicken temperature is 165 degrees Fahrenheit (74 degrees Celsius). For bone-in chicken breast, stuff the charoset mixture under the skin and bake it for half an hour covered and half an hour uncovered.
This can be made up to three days in advance and refrigerated until ready to rewarm, or frozen if prepared even farther in advance. If you are reheating from the fridge, place covered, in a 250 degrees Fahrenheit (120 degrees Celsius) oven, until warmed through to the center. Uncover for the last 15 minutes of rewarming.
Photography by Hudi Greenberger
Styling by Renee Muller