I love to serve a juicy roasted chicken at my holiday table.

Chicken is one of those foods that pleases just about everyone, especially if it is moist and tasty.

After many tries at making roasted chicken, I have come up with the following foolproof recipe.

It is perfect for both Passover or Easter celebrations.

If I am celebrating Passover, I round out my meal with fresh, poached asparagus and a carrot Kugel, all harbingers of spring.

When I am celebrating Easter, I make mashed potatoes instead of Kugel, but still serve asparagus and everyone is happy.

The most wonderful thing about this chicken recipe is that the onions and shallots that the chicken is cooked on become a delicious side dish or caramelized onion relish— a delicious addition to any meal, and a wonderful bonus.

When making the chicken for your holiday, be sure to allow “resting time” for the chicken, as this is the trick to making it so juicy.

Whether you celebrate Passover or Easter, I know you will find this chicken a wonderful addition to cooking repertoire.

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PASSOVER MENU

(Serves 6)

Culinary Architect’s

Matzo Ball Soup*

Culinary Architect’s Gefilte

Fish with Homemade

Horseradish*

Juicy Roasted Chicken

Steamed Asparagus*

Carrot Kugel

EASTER MENU

(Serves 6)

Culinary Architect’s Creamless

Pea Soup*

Juicy Roasted Chicken

Steamed Asparagus*

Mashed Potatoes

*Recipe Not Given

Juicy Holiday
Roasted Chicken

1 5 to 7 lb. whole chicken,

giblets removed, patted dry

inside and out

Kosher salt and freshly ground

black pepper

2 medium yellow onions,

sliced thinly

3 shallots, peeled and sliced

thinly

1 tsp. finely chopped fresh

herbs (optional)

1. Position a rack in the center of the oven and heat to 425 degrees.

2. Salt the chicken inside and out with about 1 1/2 tblsps. salt and 1 tsp. pepper.

3. Spread onions and shallots evenly in the bottom of a roasting pan or a large cast iron skillet.  

Put the chicken, breast side up, on the onions.

Roast, stirring the onions halfway through. 

Cook until the meaty part of the thighs register 165 degrees on an instant-read-thermometer, approximately 1 hour, depending on the size of your chicken.

4. Transfer the chicken to a carving board and let rest for 10 to 15 minutes.  

Remove the onions from the roasting pan and toss with the herbs, if you like.  

Carve the chicken and serve with the onions on the side.

Carrot Kugel

1 cup carrot, grated

1 cup apple, grated

1 sweet potato, grated

1/2 cup raisins, plumped

1/2 cup sugar

1/2 cup Matzah Meal

2 tsp. lemon juice

1/2 tsp. cinnamon

2 eggs

1. Preheat oven to 375 degrees.

2. Combine all ingredients in a greased casserole.  

Bake, uncovered, for 45 minutes.

Mashed Potatoes

8 medium-size Yukon Gold

potatoes, peeled and

quartered

6 tblsps. butter

Salt and Freshly Ground

Pepper

1/2 cup hot cream

Tuffle Butter (optional)

1. Boil the potatoes.  

Drain and dry.  

Mash with a masher.*

2. Add the butter and mash again.  

Add the seasonings and hot cream and beat with a wooden spatula or spoon until light and thoroughly blended.

3. Reheat in a double boiler, over water, if necessary.  

Serve in a heated serving dish topped with a lump of softened butter or truffle butter if you wish.

*If you prefer, you can use a electric mixer with a paddle attachment.

Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.  

She lives in Manhasset with her husband and son.

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