This chicken is full of flavor, and is best made with the skin on. I have included two cooking methods. Both are delicious — just choose whatever works better for you. I also used this recipe on Cornish hens with much success. For Friday night, you can make ahead and rewarm on a hot plate or whatever you use, with a ladle of chicken soup in the bottom of dish as you keep warm (well-covered).
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
