Jewish Roast Chicken With Dried Fruit
Recipe: #44188
February 16, 2025
Categories: Chicken, Apricot, Raisin Jewish, Middle Eastern, Bone-in Pieces, more
"They had whole chicken. I'm using legs and thighs. They used more dried herbs(1 tablespoon), feel free. You may need 2 pans covered."
Original is 4 servings
Ingredients
- Dried Fruit
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- Marinade
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- Chicken
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Nutritional
- Serving Size: 1 (652.1 g)
- Calories 1096.9
- Total Fat - 55.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 923.6 mg
- Sodium - 430 mg
- Total Carbohydrate - 61.9 g
- Dietary Fiber - 3 g
- Sugars - 53.8 g
- Protein - 85.9 g
- Calcium - 92.5 mg
- Iron - 8.6 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes.
Step 2
In a separate small bowl, whisk together, ginger, oregano, thyme, vinegar, olive oil, lemon juice ,onion and bay leaf.
Step 3
Place chicken in roasting pan.
Step 4
Pour marinade over chicken and massage into chicken.
Step 5
Add orange juice and fruit mixture equally to roasting pan.
Step 6
Cover pan and marinate in the refrigerator overnight.
Step 7
Preheat oven to 375°F.
Step 8
Sprinkle chicken with garlic salt and lemon pepper, and then drizzle equally with brown sugar and apple juice.
Step 9
Bake until chicken is nicely browned on top and registers 165°F in the thickest part of the thigh, about 1 hour and 15 minutes.
Step 10
Serve with pan juices and dried fruit.
Tips
No special items needed.
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