A whole chicken roasted to golden-brown perfection, basted with a sweet and savory honey-garlic glaze. The skin is crispy, the meat is incredibly juicy, and it fills the house with an irresistible aroma. Perfect for a Sunday dinner or a special occasion.
Prep20 min
Cook75 min
Servings4
Serving size: 1 serving(A serving is approximately one-quarter of the chicken.)
A heartwarming Jewish-American stew with tender beef, sweet carrots, and prunes slow-cooked in a honey-orange sauce. This classic dish is a staple for Rosh Hashanah, bringing sweetness and warmth to the holiday table.
Achieve perfectly tender-crisp broccoli with delicious caramelized edges every time. This super simple, healthy side dish is ready in under 30 minutes and uses just a handful of ingredients. It's a versatile and family-friendly favorite that complements almost any meal.
About Honey-Glazed Roast Chicken, Beef and Carrot Tzimmes and Roasted Broccoli
Aromatic honey-glazed chicken with sweet tzimmes and roasted broccoli. So flavorful and energy-giving!
This jewish_american dish is perfect for dinner. With 2557.09 calories and 219.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 cloves Garlic (Minced)
1 piece Lemon (Halved, for stuffing)
1 piece Onion (Medium, quartered, for stuffing)
Instructions
1
Prepare Oven and Chicken
Position a rack in the lower third of your oven and preheat to 425°F (220°C).
Remove the chicken from its packaging and discard any giblets from the cavity.
Thoroughly pat the chicken dry, inside and out, with paper towels. This step is crucial for achieving crispy skin.
Place the chicken breast-side up in a roasting pan or a large, oven-safe skillet.
2
Season the Chicken
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and dried thyme.
Rub the olive oil evenly over the entire chicken.
Generously sprinkle the seasoning mixture all over the chicken, making sure to get it under the skin of the breasts and thighs.
Stuff the cavity with the halved lemon and quartered onion.
Tuck the wing tips under the body and tie the legs together with kitchen twine for even cooking.
3
Initial Roasting
Place the roasting pan in the preheated oven.
Roast for 50 minutes. The skin should begin to turn a light golden brown.
4
Prepare the Honey Glaze
While the chicken roasts, melt the butter in a small saucepan over medium heat.
Add the minced garlic and sauté for about 60 seconds until fragrant, being careful not to burn it.
Stir in the honey and soy sauce. Bring the mixture to a gentle simmer and cook for 1-2 minutes, until it thickens slightly. Remove from heat and set aside.
5
Glaze and Finish Roasting
After 50 minutes, carefully remove the chicken from the oven.
Brush a generous layer of the honey glaze all over the chicken's surface.
Return the chicken to the oven and continue to roast for an additional 20-25 minutes.
Baste the chicken with the remaining glaze every 10 minutes during this final roasting period.
The chicken is fully cooked when the skin is a deep, lacquered golden-brown and a meat thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
6
Rest and Serve
Carefully transfer the roasted chicken to a cutting board and tent loosely with foil.
Let it rest for 10-15 minutes. This essential step allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Carve the chicken and serve warm. You can create a simple pan sauce by skimming the fat from the pan drippings and simmering them for a few minutes.
Servings6
Serving size: 1 serving
964cal
85gprotein
109gcarbs
24gfat
Ingredients
3 lb Beef Brisket (Cut into 2-inch cubes)
0.25 cup All-Purpose Flour
1.5 tsp Salt (Divided)
0.5 tsp Black Pepper (Freshly ground)
3 tbsp Vegetable Oil
2 large Onion (Sliced)
4 cloves Garlic (Minced)
2 lb Carrots (Peeled and cut into 1-inch thick rounds)
2 large Sweet Potatoes (Peeled and cut into 1.5-inch cubes)
1 cup Pitted Prunes
0.5 cup Honey
0.5 cup Brown Sugar (Lightly packed)
1 cup Orange Juice
2 cup Beef Broth (Low sodium)
1 tsp Ground Cinnamon
0.5 tsp Ground Ginger
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare for Cooking
Position a rack in the lower third of your oven and preheat to 325°F (165°C).
Pat the beef cubes completely dry with paper towels.
In a large bowl, whisk together the flour, 1 teaspoon of salt, and black pepper.
Add the beef cubes to the flour mixture and toss until they are evenly and lightly coated.
2
Sear the Beef
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
Working in two or three batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 5-7 minutes per batch.
Use tongs to transfer the seared beef to a plate and set aside.
3
Sauté Aromatics
Reduce the heat to medium. Add the sliced onions to the pot, scraping up any browned bits (fond) from the bottom.
Sauté the onions, stirring occasionally, for 8-10 minutes until they are soft, translucent, and starting to caramelize.
680 g broccoli (About 2 medium heads, cut into 1.5-inch florets)
3 tbsp olive oil
1 tsp garlic powder
0.75 tsp kosher salt
0.5 tsp black pepper (Freshly ground)
0.5 lemon (For juicing, optional)
Instructions
1
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2
Wash and thoroughly dry the broccoli florets. This step is crucial for getting crispy edges. In a large bowl, toss the dry florets with olive oil, garlic powder, kosher salt, and black pepper. Mix until every piece is evenly coated.
3
Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure there is space between the florets to promote roasting rather than steaming. Use two pans if necessary to avoid overcrowding.
4
Roast for 15-20 minutes, flipping the florets halfway through the cooking time. The broccoli is done when the stems are tender-crisp and the edges are browned and slightly charred.
5
Remove from the oven. For a bright, fresh finish, squeeze the juice from the lemon half over the hot broccoli, if using. Serve immediately for the best texture.
