Gav Martell: He’s in the Kitchen


Apple-Infused, Honey-Glazed Chicken

A Rosh Hashana Recipe Redux

In a lot of homes September means back to school, cooler mornings and leaves to rake—in my home it's always meant great food, time with family and the start of a new year. Wait, what? That's right—a new year. Rosh Hashanah, the start of the Jewish year falls in September/October every year. Aside from a day full of prayers in synagogue it generally means gathering all the family around for some giant meals and festive eating. Not a bad way to kick off the year, am-i-right? Traditionally there is a lot of sweet food served to usher in a sweet new year, and the tradition of eating apples with honey comes from similar roots. 

This spin on a traditional roast chicken uses apple flavoured tea to infuse the chicken from inside, and sweet caramelized honey to enhance it from without. A delectable twist on an ancient tradition that will have your guests singing your praises these High Holidays.

1 disposable paper tea filter
1.5 tablespoons apple flavoured tea (such as Big Apple by David's Tea)
1 whole chicken (3-5 lbs)
3 tablespoons olive oil
1/2 cup honey
1/4 teaspoon cinnamon 
Salt & pepper, to taste

 Preheat oven to 375 degrees. Clean and dry chicken, Remove any excess fat and giblets. 

 Fill the tea bags with the tea and fold to seal - then stuff inside of the chicken.

 Season all sides of the chicken with salt, pepper and cinnamon and place in a roasting pan.

 Combine olive oil and honey in a small bowl then using a brush coat entire chicken with mixture.

 Place in oven and cook for 45 minutes, basting every 15 minutes. Increase oven temperature to 425F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165F and skin is golden, about 10 minutes longer. 

 Dispose of tea pouch before serving.

Grab an apple cider and check out even more Golden Delicious apple recipes that will have you feeling fab about fall.