After a hot, hazy summer, the High Holiday season should feel like a breath of fresh air. Local food writer Elite Jakob’s Rosh Hashanah recipes are the ideal way to usher in the season.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Citrus Chicken
Ingredients
- 8 skinless boneless chicken thighs (or your favorite chicken parts)
- 2 teaspoons sea salt
- Pepper
- 2 carrots, peeled and cut into chunks
- 1 onion, peeled and cut into chunks
For dressing:
- 1/4 cup olive oil
- 1/2 lemon, zest and juice
- 1/2 orange, zest and juice
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 Tablespoon honey (use more for a sweeter dressing)
- 1/2 lemon, cut into thin slices
- 1/2 orange, cut into thin slices
Instructions
- Pat the chicken pieces dry and sprinkle with salt and pepper on both sides. Set aside.
- Combine the dressing ingredients in a jar and mix well. Taste and adjust as needed.
- Toss the carrots and onion with 2 Tablespoons of dressing.
- Line a cookie sheet with parchment paper and spread the lemon and orange slices all over the bottom of the pan.
- Lay the chicken thighs on top, spread the cut-up veggies in between and brush the chicken with a generous amount of dressing.
- Bake at 425F for 20 minutes. Remove from the oven and spread the rest of the dressing. (Bake at 400F for 45 minutes for bone-in chicken pieces.)
- Return to the oven and broil for 10-15 minutes or until golden brown. (Do the same for bone-in chicken.)
- Serve with roasted potatoes or white rice with chopped dried fruits for the perfect holiday meal.
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