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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No Diets specified
I am aware that many people reading this have not attended yeshivah, so you may not shudder every time you see chicken on the bone (again). But I do, so I knew when I developed these Yom Tov recipes it could not be the classic chicken on the bone, nor could it be the stuffed capons that seem to make it into every Yom Tov issue. I wanted something new with a bit of a wow factor, so I came up with the idea of making a “rack of chicken.” My first attempt was a fantastic failure (I wish I could post some of those awful pictures here), but thankfully the second time around was a success. This dish looks so magnificent and so much like a standing rib roast even though it’s “just” delicious chicken. This chicken does not remind me of the chicken on the bone from yeshivah, nor does it require a surgeon to debone it, because it’s already 99% deboned! So here I go, throwing you a bone; enjoy!
1/2 cup dark brown sugar
1/2 cup white sugar
1/2 cup Pereg Smoked Paprika
1/4 cup smoked garlic powder (or regular garlic powder)
2 tablespoons Pereg Black Pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons rosemary powder, made by microblending dried rosemary (do not skip!)
12 Frenched lollipop chicken (drumsticks)
Preheat oven to 425 degrees Fahrenheit.
Mix all of the dry rub ingredients until fully combined. Coat chicken generously with rub.
Spray a muffin tin generously with oil, then place a chicken drumstick into each muffin cup, standing up.
Cook for 45 minutes, or until an internal temperature of 165 degrees Fahrenheit. (You can also cook these on a grill.) Handle carefully when ready so the bone does not fall out.
If desired (recommended if not serving immediately), finish with a barbecue glaze by dipping each chicken lollipop into barbecue sauce and resting on a wire rack to let the excess sauce drip off. Place back into muffin tins and broil on high for about five minutes, until sauce caramelizes. Keep a close eye to make sure the bones don’t burn.
To plate: Place something with a straight edge on the plate, then make a line of garlic mayo, Sriracha, and pesto (or sauces of your choice) next to each other. Take a fork and quickly drag it through all three sauces, starting from the back. Remove the straight edge and plate mashed potatoes and chicken as pictured. (I learned this technique from Yossi and Malky Levine’s article on plating in a previous issue; they have great tips!)
Styling and Photography by Chay Berger
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