Please enter the email you’re using for this account.
This recipe can be prepared and left in the refrigerator to marinate if you want to prepare in advance. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
2 tablespoons extra-virgin olive oil
5 onions, thinly sliced
1/2 cup Gefen Honey
1/4 cup Glicks Soy Sauce
5 cloves garlic, chopped
salt, to taste
pepper, to taste
2-3 sprigs fresh rosemary, cleaned and checked, kept whole
2 chickens, cut in eights
In a large skillet, heat oil over medium-high heat and sauté onions until soft.
Add balsamic vinegar, honey, soy sauce, garlic, salt and pepper. Cook all ingredients together for five minutes. Let cool.
Add whole rosemary sprigs and pour mixture over chicken.
Refrigerate overnight or marinate for one hour at room temperature.
Preheat oven to 350 degrees Fahrenheit.
Bake chicken in a covered roasting pan for one hour.
Uncover, baste and bake for another 20–30 minutes or until chicken is cooked through.
Remove rosemary sprigs before serving and use as garnish. Serve this as a weekday dinner, for Shabbos, or Yom Tov. It’s wonderful for all occasions. Looks attractive on a big platter when serving family-style.
How Would You
Rate this recipe?
Please log in to rate
Can this be done without the honey?
Great recipe!