Rosemary-maple roast chicken from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 190) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled pear, fennel and toasted walnut salad; Roasted delicata squash with thyme breadcrumbs; Roasted broccoli with shallots and lemon; Roasted cauliflower and red onion; Butternut squash kugel with crispy shallots (dairy-free)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on September 14, 2015

    The flavour was excellent but the cooking method did not work for me at all - the chicken cooked unevenly and the dark meat was nowhere near done after an hour. Next time, I'll omit the raw onion "stuffing" which gets discarded in the end anyway and cook it at a more moderate temperature for a longer time. I added potatoes to the roasting pan and will do that again since they were fantastic.

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