Roasted Chicken With Dates & Herbs Recipe – Sweet Rosh Hashanah Flavor: Kosher Food

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Celebrate Rosh Hashanah with tender roasted chicken, sweet dates, and fragrant herbs—a delicious, faith-filled main for a sweet new year in Yeshua.

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#RoshHashanah #MessianicJewish #BiblicalFeasts #SweetNewYear #FaithAndFood #BiblicalCooking #KosherRecipes #HolidayMeals #ChickenRecipe #FamilyCelebration

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Roasted Chicken with Dates & Herbs for Rosh Hashanah

Introduction

In the Scriptures, sweetness is often a symbol of God’s blessing and abundance. The psalmist declares, “How sweet are Your words to my taste, sweeter than honey to my mouth!” (Psalm 119:103), and the Song of Solomon likens love to the sweetness of fruit: “The fig tree puts forth her green figs, and the vines with the tender grapes give a good smell” (Song of Solomon 2:13)

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Dates, with their rich, honeyed flavor, were among the seven species of the Land promised to Israel (Deuteronomy 8:8). They represent fruitfulness and God’s provision. Pairing them with tender roasted chicken brings together nourishment and sweetness—a perfect reflection of our prayer for a year that is both fruitful and filled with the goodness of Adonai.

Yeshua Himself often used the imagery of fruit to teach about the Kingdom: “By this My Father is glorified, that you bear much fruit” (John 15:8). As we prepare this dish, we are reminded that the sweetness we seek is not just in taste, but in living lives that bear the fruit of His Spirit.

This fragrant roasted chicken is a beautiful centerpiece for the Rosh Hashanah table, typically served as the main course alongside symbolic foods like apples dipped in honey, pomegranate salads, and round challah bread. It is hearty enough for a family feast, yet elegant enough to honor the sacredness of the New Year celebration.

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Recipe Summary Card

Recipe title: Roasted Chicken with Dates & Herbs
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes
Yield: 6 servings
Pan size / cooking vessel: Large roasting pan or Dutch oven
Difficulty level: Moderate
Special equipment: Kitchen twine for trussing (optional), meat thermometer

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Ingredients

(Use kosher-certified ingredients where applicable)

• 1 whole chicken (4–5 lbs / 1.8–2.2 kg), cleaned and patted dry

• 2 tbsp (30 ml) olive oil

• 1 tsp (6 g) kosher salt

• ½ tsp (2 g) black pepper

• 1 tsp (2 g) ground cinnamon

• 1 tsp (2 g) ground coriander

• 1 tsp (2 g) dried thyme

• 1 tbsp (15 ml) fresh lemon juice

• 1 lemon, quartered

• 8 Medjool dates (about 160 g), pitted and halved

• 4 cloves garlic, smashed

• 1 medium onion (150 g), quartered

• 1 cup (240 ml) chicken broth

• Optional: 2 tbsp (30 ml) honey for drizzling before serving

• Garnish: fresh parsley or thyme sprigs

Variations:

• Gluten-free: Naturally gluten-free (ensure broth is certified GF)

• Sugar-free: Use unsweetened dried figs instead of dates for lower sugar

• Dairy-free: Naturally dairy-free

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Step-by-Step Directions

1. Preheat oven to 375°F (190°C). Place rack in the center position.

2. Prepare chicken: Pat the chicken dry with paper towels. Rub olive oil all over the skin. Season inside and out with salt, pepper, cinnamon, coriander, and thyme.

3. Stuff cavity: Place lemon quarters, half of the dates, and 2 smashed garlic cloves inside the chicken cavity.

4. Truss (optional): Tie the legs together with kitchen twine for even cooking.

5. Arrange in roasting pan: Place the chicken breast-side up in a large roasting pan or Dutch oven. Scatter remaining dates, garlic, and onion around the chicken. Pour chicken broth into the bottom of the pan.

6. Roast: Bake for about 1 hour 20 minutes (or until internal temperature reaches 165°F / 74°C in the thickest part of the thigh). Baste with pan juices every 25–30 minutes.

7. Rest chicken: Remove from oven, tent loosely with foil, and rest for 10–15 minutes before carving.

8. Optional finishing touch: Drizzle with warm honey before serving for extra sweetness.

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Serving & Presentation

• Servings: 6 generous portions

• Slice chicken and arrange on a large platter with roasted dates and onions.

• Garnish with fresh parsley or thyme sprigs.

• Serve alongside symbolic Rosh Hashanah sides such as apple slices drizzled with honey, pomegranate salad, and round challah.

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Cooking Tips & Troubleshooting

• For extra flavor: Marinate chicken with the spices and lemon juice for 4–6 hours before roasting.

• Avoid dry meat: Don’t skip basting, and let the chicken rest before carving to retain juices.

• Kosher note: This recipe is parve, so it can be served with either dairy-free or meat-based side dishes.

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Dietary Adaptations

• Gluten-free: Ensure the broth is gluten-free. No other changes needed.

• Sugar-free / Low-sugar: Swap dates for unsweetened dried figs; skip honey drizzle.

• Dairy-free: Already dairy-free—use olive oil instead of butter.

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Storage, Make-Ahead & Freezing

• Refrigerated: Store leftovers in an airtight container for up to 3 days.

• Frozen: Freeze portions in freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm in a covered dish at 300°F (150°C) for 15–20 minutes, adding a splash of broth to keep moist.

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Closing Blessing & Scripture

"The LORD bless you and keep you; the LORD make His face shine upon you and be gracious to you" (Numbers 6:24–25).
May your year in Yeshua be fruitful, sweet, and filled with His peace.

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Printable Recipe Card

Roasted Chicken with Dates & Herbs
Prep Time: 20 min | Cook Time: 1 hr 20 min | Total Time: 1 hr 40 min
Yield: 6 servings | Difficulty: Moderate

Ingredients:

• 1 whole chicken (4–5 lbs / 1.8–2.2 kg)

• 2 tbsp (30 ml) olive oil

• 1 tsp (6 g) kosher salt

• ½ tsp (2 g) black pepper

• 1 tsp (2 g) ground cinnamon

• 1 tsp (2 g) ground coriander

• 1 tsp (2 g) dried thyme

• 1 tbsp (15 ml) lemon juice

• 1 lemon, quartered

• 8 Medjool dates (160 g), halved

• 4 cloves garlic, smashed

• 1 onion (150 g), quartered

• 1 cup (240 ml) chicken broth

• Optional: 2 tbsp (30 ml) honey

Directions:

1. Preheat oven to 375°F (190°C).

2. Pat chicken dry; rub with olive oil, season inside/out.

3. Stuff with lemon, half the dates, and garlic.

4. Place in roasting pan with remaining dates, garlic, and onion; add broth.

5. Roast 1 hr 20 min, basting every 30 min, until 165°F (74°C).

6. Rest 10–15 min. Drizzle with honey if desired.

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