Another Passover approaches, another year when ronicooks is not doing a Seder. So sad to admit that my many years of hosting a sumptuous Passover feast and a Seder led by my son have come to an end. Family members are far-flung or departed, along with my will to cobble together a table of friends for the occasion.
And yet, the desire to prepare dishes that are Passover-perfect is still strong, if only for the immediate family. This Sweet & Spicy roast chicken, adapted from the NYT cooking site, is just such a dish. I make it in a 12″ cast iron skillet, but if doubled or tripled for a large gathering, it can easily be done in a larger roasting pan.
Husband and I are having this for dinner tonight, along with the challah I baked this afternoon, along with a skillet of oven herbed oven-roasted red-skin potato wedges and steamed snap peas. But if you’re doing a Passover dinner, lose the challah, substitute matzo and potato kugel, and make this ahead of time because it keeps well and merely needs reheating while you enjoy the proceedings with your guests:
SWEET & SPICY ROAST CHICKEN
(adapted from New York Times)
1 Meyer lemon quartered and sliced thinly
3 tbsp freshly squeezed lemon juice
2 tsp kosher salt
3 tbsp orange or ruby red grapefruit juice
4 tbsp EVOO
1-1/2 tbsp whole grain mustard
3 tbsp honey
1 bay leaf
1/4 – 1/2 tsp red pepper flakes
Freshly ground black pepper to taste
1 4-lb air-chilled chicken cut into 8 pieces, wing-tips removed
1 large sweet onion halved and thinly sliced
3 cups carrots thinly sliced on the bias
2/3 cup Bob’s Red Mill chopped date pieces
1 tsp dried thyme
thinly sliced scallions, chopped parsley or cilantro, and chopped pistachios
In a small saucepan, combine lemon juice, orange or grapefruit juice, olive oil, mustard, honey, bay leaf, pepper flakes, and black pepper. Bring a boil, then simmer about 5 minutes and remove from heat to cool.
In a large bowl – 5 quart mixing bowl, for example – combine the cooled sauce with carrots, onions, dates, cut-up Meyer lemon, and thyme, and then add the chicken pieces and turn several times to make sure everything is incely coated. Refrigerate as long as overnight.
Preheat oven to 425 and remove chicken pieces from the bowl so you can easily pour everything else into a 12″ cast iron skillet or small roasting pan. Lay the chicken pieces atop the vegetables, skin side up.
Roast for 35 minutes, basting occasionally, ubntil skin is nicely browned. Reduce temperature to 350 and roast another 20 minutes, continuing to baste.
To serve, remove chicken pieces to serving platter and pour sauce & veggies over.
Garnish and serve.
garnished with parsley, scallions & crushed pistachios
my dinner plate – yum!