20 March 2008

Chicken with Tzimmies

This main dish is courtesy of one of the best cooking sites on the web Steal This Recipe

Berkowitz's Grandma's Roasted Chicken With Tzimmies

3 1/2 lbs whole chicken
2 Tsp olive oil
2 tsp Herbs d'Province (can substitute Italian seasoning)
2 tsp seasoning salt


1. Rub chicken with olive oil, then thoroughly coat with seasoning mix and salt
2. Roast chicken in 350-degree oven until golden brown, about 1 hour (internal temperature should be around 150 degrees)
3. Start basting with honey glaze every 10 minutes for the next 30 minutes, until internal temperature is around 180 degrees
4. Remove chicken from oven and let sit for 10 minutes to settle the juices
5. Cut chicken and serve

Note: We suggest removing the chicken skin before eating for a healthier alternative.

Honey Mustard Glaze


1 cup honey
2 oz spicy brown mustard
1 tsp chopped garlic
1/2 tsp thyme leaves
1/2 tsp tarragon
1/2 tsp cayenne pepper
2 Tbsp jalapeƱo jelly
2 Tbsp soy sauce

Honey Mustard Glaze Steal This Recipe® step-by-step Instructions

1. Combine all ingredients and mix thoroughly; set aside until ready to baste Chicken.


2 Russet potatoes
1 sweet potato
1 onion
3 carrots
1/2 cup fresh apricots, chopped
Juice from one lemon
1 tsp salt
1 tsp black pepper


1. Cube and slice potatoes, onions, and carrots and combine with apricots in 9x13 baking pan
2. Add lemon juice, salt, and pepper
3. Cook in 350-degree oven for approximately 1 to 1.5 hours until tender

Note: To cook the Tzimmies with the chicken, place the uncooked chicken on top of the uncooked Tzimmies and cook together; follow the above method for chicken.


Mo said...

Sounds interesting... I'm sure I'd love it, even if I'm thinking "apricots with potatoes???"

Hoppy Easter!

Anonymous said...

Just popping in to say Happy Easter!