Simple and rustic, with the classic flavors of fresh herbs, lemon, and garlic, this dish is a perfect example of refined elegance. The lemon adds a burst of flavor that you can taste in every bite. It’s a great dish to serve to company, and perfect for Passover.
You can prepare this recipe with whole chicken, Cornish hens, or chicken cut into quarters or eighths.
- Cook Time
- Prep Time
- 4 to 6Servings
- Cooking spray
- 1 chicken (about 3 pounds), cut into eighths
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh parsley
- ¼ cup fresh chopped dill
- 2 tablespoons fresh minced rosemary
- 12 - 15 garlic cloves, peeled (about 1 head)
- ¼ cup olive oil
- Juice of 1 lemon (about 3 - 4 tablespoons)
- 2 tablespoons honey
- Garnish: additional herbs
1. Preheat oven to 375°F. Coat a 9- x 13-inch baking dish with nonstick cooking spray.
2. Trim and discard excess fat from chicken pieces. Arrange chicken, skin side up, in a single layer in prepared dish. Sprinkle with salt and pepper on all sides.
3. In a medium bowl, combine parsley, dill, rosemary, whole garlic cloves, oil, lemon juice, and honey. Mix well. Drizzle evenly over chicken.
4. Bake, covered, at 375°F for 1 hour. Uncover and cook 20 minutes more, until glazed and golden. Baste occasionally.
5. Transfer to a platter; garnish with fresh herbs.
Recipe reprinted from The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes by Daniella Silver and Norene Gilletz (Mesorah Publications 2015).