Seriously Simple: Start the Jewish New Year off right
Growing up, my mom served a large lunch that included simple roasted chicken with carrots and potatoes. It's one of those taste memories that makes everything seem OK. While I loved that simple dish, I have elevated it with capers, olives and dried fruit to now become our family tradition. Know that this dish will fit in for any dinner party or holiday entree, as well as Rosh Hashanah.
Adapted from The Silver Palate's Chicken Marbella, this sweet and savory chicken can be served hot right out of the oven, at room temperature or chilled for a luncheon buffet. I've added olives and dried apricots for a tangy twist. Use a roasting or jelly roll pan to catch any juices, and make sure that the chicken is one layer so it can cook evenly. My friend uses a disposable aluminum roaster pan for easy clean up. You can easily double or triple the recipe for a crowd.
Mediterranean-Style Chicken
Serves 6 to 8
For the marinade:
15 small garlic cloves
2 tablespoons dried oregano
Salt
Freshly ground black pepper
1/3 cup red wine vinegar
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