Roast Chicken with Thyme and Honey PLUS Leah’s Apple Schalet

Sep 8, 2020 | Culture, Recipe

Leah’s Schalet

Thank you to LA Times for Recipe Photos

Roast Chicken with Thyme and Honey

Print Recipe
Ingredients Method

Ingredients
  

  • 3 Parsnips - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 3 Carrots - medium size peeled, halved lengthwise and cut into 1-inch pieces
  • 2 Onions - small each cut into 8 wedges
  • 2 Heads of Garlic cloves separated and peeled
  • 6 Sprigs of Thyme
  • 1 tbsp Thyme finely chopped leaves
  • 4 tbsp Olive Oil extra-virgin olive oil
  • 4 lbs Chicken thighs and drumsticks bone-in, skin-on patted dry
  • 1 tbsp Lemon Juice fresh
  • 2 tbsp Honey
  • Kosher Salt & Freshly Ground Pepper to taste
Apple Schalet
  • 2 tbsp Vegetable oil or unsalted butter
  • 2 lbs Baking apples peeled, cored and cut into ½-inch pieces
  • 1/3 cup Dry white wine
  • 6 Eggs - large
  • 2/3 cup Granulated Sugar
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 1 lb Challah day-old plain challah, crusts removed and cut into 2-inch pieces
  • 1/2 cup Raisins - golden or regular

Method
 

  1. For the Roast Chicken with Thyme & Honey
  2. Heat the oven to 475 degrees.
  3. Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.
  4. Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.
  5. Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
  6. Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.Roast for 25 minutes.
For the Apple Schalet
  1. Heat the oven to 350 degrees. Lightly grease the bottom and sides of a large Dutch oven or other ovenproof pot with a lid.
  2. Heat the oil in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the white wine, increase the heat to medium-high and cook, uncovered and stirring occasionally, until most of the liquid has evaporated and the apples are very tender, 5 to 7 minutes. Remove from the heat and let cool slightly.
  3. Meanwhile, whisk together the eggs, sugar, vanilla and salt in a large bowl. In another bowl, combine the challah with enough water to cover. Let sit for a few seconds, then drain and squeeze dry. Add the bread to the egg mixture and stir to combine, then fold in the raisins.
  4. Fold in the cooled apples and transfer the mixture to the prepared Dutch oven. Cover and bake until it is puffed and golden brown, 1 to 1½ hours. Set the Dutch oven on a wire rack to cool for 20 minutes before serving.