For this year’s Rosh Hashana I went back to basics. Gefilte fish, matzah ball soup and for the main course…Honey-Mustard Baked Chicken. It was so great, light and of course, in the spirit of the holiday, sweet! It’s so easy to make too!
- 1 chicken, cut into pieces (ask your butcher to do this and spend a little more to get organic – worth it)
- 1/4 cup mustard (Dijon is preferred but I used regular mustard and it was fine)
- 1/4 cup honey
- 1/8 cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder or 2 minced garlic cloves
- 2 tablespoons chopped or ground parsley
Preheat oven to 180C
Place Dijon mustard, honey, oil, salt, garlic and parsley in a medium bowl and mix. Pour over chicken and turn pieces to evenly coat.
Place chicken skin-side down in a large casserole. Pour the mixture over chicken and to coat evenly .
Bake chicken 1 hour-1.5 hours.
As for a side dish – Carrots and sting beans were great!
- 2 pounds green beans, washed and trimmed
- 8 ounces carrots, peeled, cut into strips
- 2 tablespoons butter
Cook beans and carrots in separate pots until tender.
Drain the veggies. Heat up the butter in a small pot and add the veggies – stir, season with some salt and pepper
Shana Tova! (Happy new year!)