Jewish Roast Chicken With Dried Fruit
Created by dienia b on February 16, 2025
- Servings: 4
- Prep Time: 1d
- Cook Time: 90m
- Recipe #44188
Ingredients
- Dried Fruit
- 1/2 cup orange juice
- 1/2 cup apricots, dried
- 1/2 cup raisins
- Marinade
- 1 tablespoon fresh ginger, peeled, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/3 cup red wine vinegar
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 bay leaf
- 8 ounces pearl onions, frozen
- Chicken
- 2 pounds chicken legs
- 2 pounds chicken thighs
- 1/2 teaspoon garlic salt
- 1/2 teaspoon lemon pepper
- 1/2 cup brown sugar, packed
- 1/2 cup apple juice
How to Make
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Step 1: In a small bowl, pour orange juice over dried fruit and let soak to plump the fruit, about 10 minutes.
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Step 2: In a separate small bowl, whisk together, ginger, oregano, thyme, vinegar, olive oil, lemon juice ,onion and bay leaf.
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Step 3: Place chicken in roasting pan.
How to Make
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Step 4: Pour marinade over chicken and massage into chicken.
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Step 5: Add orange juice and fruit mixture equally to roasting pan.
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Step 6: Cover pan and marinate in the refrigerator overnight.
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Step 7: Preheat oven to 375°F.
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Step 8: Sprinkle chicken with garlic salt and lemon pepper, and then drizzle equally with brown sugar and apple juice.
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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.
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Step 10: Serve with pan juices and dried fruit.