If you are invited to my house for a meal, you will be experimented on. As much as I want to stick with tried and true standbys, I can’t resist the urge to try new recipes on unsuspecting palettes. Even at times like Thanksgiving and Passover when a dud could really put a damper on things.
Last night’s seder had no duds. Not even close. The dilled matzo ball soup turned out well, the salmon was tasty, the haroset was tweaked nicely, the roasted root vegetables were perfect in their simplicity and not al dente as I feared, but the stars were this roasted chicken dish and an unusual salad.
I am a sucker for sweet and hot or sweet and tangy or other somewhat unexpected flavor combinations. So when I saw the recipe for Honey Horseradish chicken come through my inbox (via Kveller.com), I pounced. I used an oven bag (a really useful tip from my mother-in-law that has never let me down), and reduced the amount of garlic to one bulb (honestly, I don’t know how five bulbs of garlic could even think about fitting inside a five-pound chicken…). Next time I might reserve some of the honey and horseradish blend, or make a slightly thicker version, to use as a condiment.
Honey Horseradish Chicken
from The Nosher
1, 5-pound whole chicken, rinsed well and with innards removed
5 bulbs garlic (I reduced this to one bulb of garlic.)
½ white onion
5 fresh rosemary springs
¼ cup kosher for Passover prepared horseradish
¼ cup kosher for Passover honey
¼ cup extra virgin olive oil
1 Tbsp salt
1 tsp ground black pepper
Parsley for garnish
Preheat the oven to 350 degrees F.
Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.
Stuff chicken with the lemon, garlic, onion, and rosemary sprigs.
In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.
Place in oven bag, if desired.
Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).
Let chicken rest for 20 minutes. Garnish with parsley if desired.