Description
A juicy, golden-roasted chicken brined for tenderness and glazed with sweet honey and tart apples, creating a symbolic and impressive centerpiece for Rosh Hashanah.
Ingredients
Scale
- 1 gallon cold water
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
- 1 whole chicken (4–5 pounds), thawed
- 1/2 cup honey
- 1 cup apple cider
- 4–5 sprigs fresh thyme
- 6 cloves garlic, smashed
- 4 tablespoons unsalted butter, softened
- 1 tablespoon freshly cracked black pepper
- 4 medium apples (mix of Granny Smith and Honeycrisp), sliced
- 1 large yellow onion, quartered
- 1 cup low-sodium chicken broth
- 1 tablespoon flour (optional, for thickening)
Instructions
- In a large bowl or stockpot, combine water, kosher salt, and sugar. Stir until dissolved. Submerge the chicken completely and refrigerate for 30 minutes to 2 hours.
- Remove chicken from brine and pat completely dry with paper towels. Rub softened butter under the skin of the breast and over the legs. Season generously with black pepper.
- Stuff the cavity with smashed garlic cloves and thyme sprigs.
- Preheat oven to 425°F (220°C). Place quartered onion in the bottom of a roasting pan. Arrange sliced apples around the onion.
- Place chicken on top of apples and onions, breast-side up. Pour apple cider around the chicken.
- Roast for 30 minutes, then reduce heat to 375°F (190°C). Continue roasting for 30-45 minutes, basting every 20 minutes, until internal temperature reaches 165°F (74°C).
- Remove chicken from pan and let rest for 15 minutes.
- While chicken rests, place roasting pan on stove over medium heat. Add chicken broth and scrape up browned bits. Whisk in flour if desired, then stir in honey until melted and combined.
- Carve chicken and spoon honey-apple sauce over the top. Serve with roasted apples and onions.
Notes
Ensure the chicken is completely dry before roasting for crispy skin. Do not brine for more than 4 hours to avoid over-salting. Use a meat thermometer to ensure the chicken reaches 165°F. Let the chicken rest for 15 minutes before carving to retain juices.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1/6 of the chicken w
- Calories: 450
- Sugar: 18
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: Rosh Hashanah, honey roasted chicken, holiday dinner, kosher chicken, apple chicken, Jewish holiday recipes, easy roast chicken