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My goal in creating this recipe was to have a chicken recipe that uses the least amount of products possible, and to have a new flavor profile that would be totally amazing and Yom Tov-worthy. Here’s a new chicken to add to your Pesach menu and to enjoy all year round. Succulent and full of flavor in each bite.
8 chicken thighs
1 large onion, diced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
3 tablespoons walnut oil
salt, to taste
pepper, to taste
Gefen Paprika, to taste
4 tablespoons fresh lemon juice
1 tablespoon freshly grated ginger
2 tablespoons Manischewitz Honey
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Clean chicken pieces and set aside.
Combine onion, garlic, walnut oil, salt, pepper, and paprika in a small bowl. Pour one-third of the mixture on the bottom of a large Pyrex pan. Lay chicken pieces on top.
Pour the remaining two-thirds of the mixture on top of the chicken, covering each piece.
Cover well with foil, place in the oven, and bake for one and 1/2 hours.
Meanwhile, mix together the lemon juice, ginger, and honey in a small saucepan. Stir over low heat until warm but not boiling. (Alternatively, microwave in a small bowl for 30 seconds, stir, and microwave for another 30 seconds.)
Spoon over chicken pieces and bake uncovered for half an hour, basting once or twice in the middle.
Remove from oven, cover, and let sit a few minutes before serving.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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Can you use boneless skinless chicken thighs instead? If so, ! 1/2 hours is way too long a cooking perio. How long does it need I wouldn’t cook it longer than 45 minutes
Yes, you can use chicken breasts! Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 20-25 minutes.