Please enter the email you’re using for this account.
My daughter tried this sauce on cutlets and grilled them in a grill pan; they were superb! Since Yom Tov is a time when any extra pans means more washing by hand, I opted for this oven-roasted chicken-on-the-bone version instead, with equally delicious results and no pans to wash! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8 chicken bottoms
3 tablespoons Gefen Mayonnaise
1/4 cup prepared horseradish
1 and 1/2 tablespoons minced dried onion
1 tablespoon mustard
2 tablespoons Gefen Honey
1 cube Gefen Frozen Crushed Garlic
Preheat oven to 350°F (180°C).
Clean and rinse chicken; pat dry. Combine remaining ingredients in a mixing bowl. Rub sauce into chicken, making sure to reach under skin and get the sauce into all areas. Place in a large baking pan and cover well.
Bake for two hours; remove cover and bake an additional half hour until chicken is golden and crispy.
Photography: Moishe Wulliger Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews