Thank you to LA Times for Recipe Photos
Roast Chicken with Thyme and Honey
- 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
- 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
- For the Roast Chicken with Thyme & Honey
- Heat the oven to 475 degrees.
- 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.
- 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.
- Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
- 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
- Heat the oven to 350 degrees. Lightly grease the bottom and sides of a large Dutch oven or other ovenproof pot with a lid.
- 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.
- 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.
- 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.