Notes:
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
Awesome Followed the instructions exactly. (maybe added ten/fifteen minutes of cooking time) Was perfect!
Great recipe – we loved it. Made this chicken in the oven for Shabbat. Changed it a bit – did not add any salt because our chickens have enough salt — instead of thyme (which we don’t prefer), used basil — it was too messy to mince the clove of garlic, so used 1 teaspoon of garlic powder — for the glaze, used regular mustard and plain vinegar! We thought it might need some liquid, but as it cooked, the juices were released from the chicken and spices and it came out excellent. Our grandchildren couldn’t get enough of it! Thanks for a great recipe. Oh yes – in Jerusalem we don’t buy the “brands” you mentioned in the recipe as they are rather expensive – using good old Osem ketchup and Telma mustard and Sugat brown sugar didn’t change the taste, I’m sure.
Great feedback!!
Wise shortcuts.
Don’t get scared from all the ingredients This chicken was quick, easy and VERY flavorful – don’t get scared from the long list of ingredients. I cheated and just made the spice rub and then baked it covered, then poured over Glaze and baked for 10 more minutes. Delicious
We don’t call that cheating, we call it intelligent improvisation. Kudos. Thanks for the feedback.