Name: "Tzimmes" Chicken With Apricots, Prunes, and Carrots
Cook time: 40 minutes
Total time: 1 hour 40 minutes
Yield: 8–10 servings
Ingredients: 2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use; 4 teaspoons kosher salt, divided; ½ cup plus 2 tablespoons honey; ½ cup olive oil; ½ cup fresh lemon juice; 2 teaspoons freshly ground black pepper; 2 teaspoons ground cinnamon; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; 2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large; 1 large red onion, cut into ½" wedges; 12 garlic cloves, peeled; 8 ounces dried apricots (about 1½ cups); 8 ounces dried prunes (about 1½ cups); 20 sprigs thyme; 1½ cups dry white wine; Parsley leaves with tender stems (optional, for serving)

Photo of a chicken recipe for Passover served on a white platter with two white plates on the side.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez

This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Recipe information

Total Time
1 hour 40 minutes
Yield
8–10 servings

Ingredients

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use

4 teaspoons kosher salt, divided

½ cup plus 2 tablespoons honey

½ cup olive oil

½ cup fresh lemon juice

2 teaspoons freshly ground black pepper

2 teaspoons ground cinnamon

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large

1 large red onion, cut into ½" wedges

12 garlic cloves, peeled

8 ounces dried apricots (about 1½ cups)

8 ounces dried prunes (about 1½ cups)

20 sprigs thyme

1½ cups dry white wine

Parsley leaves with tender stems (optional, for serving)

Preparation

Step 1
Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
Step 2
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and ½ cup water in a 2-cup measuring cup, then pour half over each sheet.
Step 3
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
Step 4
Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

Recipe notes

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