An Apocalyptic Passover
The holidays usually means large meals with big crowds. Spending time in Shul (AKA Synagogue) and visiting with friends and family. But this year everything is different. With everyone stuck at home alone for Pesach (AKA Passover) due to the Covid-19 (AKA Corona Virus) quarantine, many people are cooking for Pesach for the first time and others are struggling to figure out how to cook for a small crowd. I wanted to share a simple recipe that is perfect for feeding a small family. It so easy that even first time Pesach cooks can make it. This is my go to easy chicken recipe that I use all year, but is also perfect for a simple holiday meal.
This recipe calls for a whole chicken spatchcocked. I find whole chickens stays more moist when cooking and are often a little cheaper than buying pre-cut chicken. Spatchcocking is easier than you think. You simply cut out the spine with a heavy chef’s knife or kitchen shears and flatten out the bird. By flattening out the bird, it cooks more evenly. Pro tip: when spatchcocking a chicken don’t throw away the spine, save it for your chicken soup. That being said, if you don’t trust your butchery skills, this recipe works just as well with a pre-cut 8 piece chicken or even leg quarters (AKA bottoms).
Something a Little Different
While this recipe is pretty basic for Pesach, you can always jazz it up for something a little different during the year. If you like things a little spicy, use a hot paprika or some cayenne pepper. For something a little more complex try a curry powder or for an Asian twist try some soy sauce and Chinese five spice powder.
What is your go to simple Passover recipe for a small crowd? Let us know in the comments.
Recipe: Honey Roasted Chicken
A quick and easy whole chicken recipe that is sure to please.
- 1 Whole Chicken
- Garlic Powder To taste
- Onion Powder To taste
- Paprika To taste
- Salt To taste
- Pepper To taste
- Honey Enough to drizzle both sides of your chicken
Start by removing the backbone of the chicken by cutting down each side of the spine. This is know as spatchcocking. You can do this with a heavy chef's knife but I prefer to use kitchen shears. Then flip the chicken over so the breast is facing up and press down on it flattening the bird. The reason for this is by flattening the chicken out it will cook more evenly
Season both sides of the chicken with the garlic, onion, paprika, salt, and pepper. Then drizzle with honey. Don't put on too much honey, as it can burn. Place the chicken in the roasting pan and cover tightly with foil.
Preheat your oven to 350°F and roast the chicken until the deepest part of the part of the breast reads 160°F. Then remove the foil and increase the heat to 425°F and allow the chicken to continue to cook until the skin is browned and crispy, but keep an eye on it so it does not burn
Once the skin is browned pull the chicken out of the oven and allow it to rest. Once it is cool enough to handle, cut the chicken in to quarters by cutting the skin between the breast and the thigh and split the breasts in half by cutting through the breast bone with a heavy chef's knife. If you have a lot small children, you may want to cut the chicken into eights by cutting the leg off of the thigh and cutting the wing off of the breast. Serve immediately.