Honey Horseradish Roasted Chicken

honey horseradish roasted chicken for passover

Passover recipes like this honey horseradish roasted chicken are actually some of my favorite to develop- the limit in ingredients forces me to get creative and put together recipes that I never would otherwise. Growing up, Passover meant sweet and sour brisket. Slowly braised in the oven for hours until Bubbe declared it was tender enough to eat. Sounds simple enough, but that poor brisket was in and out of the oven and examined and re-examined until it was dry. So we tried chicken one year. Surely that would fare better. But the story was the same- Bubbe, my Mom and Aunts gathered around the oven trying to determine if the chicken was done. Opening and closing the door, all whilst poking and prodding the poor bird. “Is it done?” “It looks done.” “No I see pink!” They were petrified of giving the whole family salmonella. Sigh.

I decided to make a roasted chicken as homage to that Pesach- it would work for a seder, or you could nosh on it for meals during the chametz free week. Honey and mustard is one of my favorite combos, but of course mustard is out. How about horseradish instead as a nod to the seder meal?

Check out The Nosher for the Honey Horseradish Roasted Chicken recipe!




  1. bubbe says

    Sad but true, we made “chopped liver” out of everything we touched. Thank G-D for the next generation!


  2. says

    Amy, we are not whole chicken eaters here – nobody likes the darker meat, so I generally stick to breasts. How would you adapt this for plain old boneless, skinless breasts? Hub is definitely interested in the flavor combo.

    • says

      You could totally do this on breasts! Skinless or not would work. The only thing is some of the honey may burn when it sinks to the bottom, so you may want to cook the breasts on a rack.

      • says

        We loved the flavor of this, but thought we didn’t get as much flavor infused throughout the chicken breasts as we might have using the whole chicken. So. We will definitely try this one again, but maybe marinating the breasts in the whole shebang ahead of cooking and browning a bit in a skillet before finishing in the oven. Really different – never would have thought of this combo. Definitely a keeper (and way good in my lunch salad today).