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Rosh Hashanah Honey Roasted Chicken with Roasted Root Vegetables

Roasted Honey Glazed Chicken with Root Vegetables

5 from 6 votes
Easy chicken and honey recipe for Rosh Hashanah
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

Roasted Honey Glazed Chicken
  • 2.5 Lbs Chicken Thighs
  • 1/3 Cup Soy Sauce
  • 2 Tbsp Honey
  • 8 Garlic Cloves Minced
  • 1/2 Tbsp Sesame Oil
  • 1 Tbsp Olive Oil
  • 1/2 Lime
  • 1 Tsp Black Pepper
Roasted Root Vegetables
  • 1.5 Lbs Mixed Root Vegetables (Carrots, Parsnips and Beets )
  • 2 Apples
  • 1/4 Cup Olive Oil
  • 2 Tbsp Honey

Method
 

Roasted Honey Glazed Chicken
  1. Whisk all ingredients except the chicken in a bowl.
  2. Cut chicken and toss into the bowl; cover and marinate the chicken overnight.
  3. Preheat oven to 425 degrees.
  4. Place chicken in a baking dish, and roast, uncovered, for 25 minutes, or until chicken is cooked through.
Roasted Root Vegetables
  1. Preheat oven 350°F.
  2. Peel the root vegetables, cut into smaller pieces and place in a large bowl.
  3. Slice apples into 8 wedges; discard core and add to the vegetables.
  4. Whisk the olive oil and honey together.
  5. Pour olive olive and honey mixture over the vegetables and apples and toss to coat.
  6. Move the vegetables and apples to a large baking tray and spread out into a single layer
  7. Roast in the oven for about 50 minutes, until tender and brown.
Assemble
  1. Place the roasted vegetables on a serving dish and place the chicken on top of the vegetables.