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Savory Roasted Chicken with Honey Glaze


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.


Prepare Chicken

1. In a small bowl, mix olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, hot sauce, and garlic.
2. Rub all over the chicken and between the breast meat and skin.
3. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes.
4. Mix all the glaze ingredients together in a small bowl. Set aside.

Barbecue Chicken

1. Heat all burners of a gas grill to medium-low. Wipe grates with a lightly oiled bunch of paper towels.
2. Set the chicken skin side down on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5-10 minutes. Watch carefully during this stage. If a flare-up occurs, move the chicken away from the flames until they die down.
3. Flip the chicken and move it to the cooler zone of the grill (this is called indirect cooking).
4. Cook until the chicken is done, approximately 30–35 minutes, until the chicken is cooked through.
5. Brush with glaze in the last five minutes of cooking. (You can test by inserting a fork into thickest part and seeing if juices run clear.)


As an alternative, the chicken can be roasted in the oven: Preheat your oven to 400 degrees Fahrenheit (180 degrees Celsius). Place marinated chicken on a roasting pan and roast for approximately 40 minutes. Brush with glaze and roast five minutes more. Let rest for five minutes before serving.



Photography: Daniel Lailah

Styling: Amit Farber