Shared by Frankie Wallach
Shared by Frankie Wallach
Honey and Soy Roasted Chicken
Yield: 4-6 servingsTime: 1 hour, plus marinating
Honey and Soy Roasted Chicken
Yield: 4-6 servingsTime: 1 hour, plus marinatingFamily Journey
Warsaw, PolandParisAuschwitz
Paris
This is the go-to chicken dish for filmmaker Frankie Wallach's mom, Yankelle — who, despite being vegetarian for the past few years, still makes an exception for this one. It's typically served at their Rosh Hashanah table, where the honey in the marinade makes it especially fitting for the holiday. Along with the chicken, Yankelle serves a mix of French and Ashkenazi dishes like matzah balls in beef broth, tender beef with mustard and pickles, and a lentil salad with vinaigrette.
Read more of Frankie’s family story in “the grandmother who survived Auschwitz by peeling potatoes”
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- ¼ cup soy sauce
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 garlic cloves, smashed
- ½ cup water
Preparation
Step 1
Pat the chicken dry and place it in a large bowl. In a small bowl, mix together the olive oil, soy sauce, honey, vinegar, salt, pepper, and garlic. Pour the marinade over the chicken and rub it all over. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. Turn the chicken in the marinade occasionally. Remove the chicken from the refrigerator 45 minutes before cooking.
Step 2
Preheat the oven to 375°F.
Step 3
Place the chicken in a baking dish and pour the marinade over it. Add ½ cup water and cover the dish with a layer of parchment paper and aluminum foil. Bake for 30 minutes, then uncover, baste the chicken with the sauce, and return it to the oven uncovered. Baste 2–3 more times and continue roasting until the chicken is nicely dark and caramelized on top and the juices run clear, about 25–30 minutes.
Step 4
Allow the chicken to rest for 10 minutes before serving.
