Avril Kaye’s Roast Chicken with Fall Vegetables, Fruits and Honey


This recipe accompanies a story on local chefs’ favorite Rosh Hashana recipes: The Best Thing They Ever Ate (for Rosh Hashana).

Avril Kaye’s Roast Chicken with Fall Vegetables, Fruits and Honey

Avril Kaye’s Roast Chicken with Fall Vegetables, Fruits and Honey

Arvil Kaye, a caterer and the mother of Adam Kaye, the kitchen director at Blue Hill at Stone Barns, gave us this recipe. Adam says his mother rubs the chicken with olive oil, garlic and fresh herbs before roasting it on a bed of root vegetables tossed in sweet wine. “She also bastes the bird occasionally with all the wonderful sweet juices in the roasting pan, which gives the chicken this lovely glaze.”


  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup olive oil plus additional 1/2 cup for vegetables
  • 3 1/2 to 4 pound chicken
  • 3 medium red skinned potatoes, cut into eighths
  • 3 medium carrots, peeled and cut on the bias into 1-inch pieces
  • 2 parsnips, peeled and cut on the bias into 1-inch pieces
  • 2 turnips, peeled and cut into 1-inch piece
  • 1 medium onion, peeled and cut into 1-inch pieces
  • 1 cup Port or Madeira
  • 3/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • Salt and pepper
  • 1 Gala or Honeycrisp apple, cored, halved and cut into 1/4-inch slices
  • 1 Bosc or Anjou pear, cored, halved and cut into 1/4-inch slices
  • 1 cup pitted prunes
  • 1 cup dried apricots


  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the garlic, rosemary, thyme, 1/2 cup of olive oil and a generous sprinkling of salt and pepper. Place chicken on a baking tray or large plate and rub with marinade, making certain to carefully get some of the marinade under the skin and inside the cavity of the bird. Set aside.
  3. In a large ovenproof casserole dish, combine the potatoes, carrots, turnips, parsnips and onion.
  4. In a small bowl, whisk together the Port, honey, 1/2 cup of olive oil, cinnamon, coriander, allspice, nutmeg and clove. Season generously with salt and pepper. Pour the mixture over the vegetables and stir to coat well.
  5. Place the chicken on top of the vegetables, breast-side down, and cook for 30 minutes, basting occasionally with the liquid in the casserole dish. After 30 minutes, remove the dish from the oven and carefully place the chicken on a plate. Add the apple, pear, prunes and apricots to the vegetables and stir to mix. Return the chicken to the casserole dish, this time breast-side up, and continue to cook for another 40 minutes, or until the temperature in the thigh reaches 165 degrees, basting occasionally.
  6. Remove from the oven and allow to rest for 10 minutes before carving the chicken. Serve with the roasted fruits and vegetables.


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

Leave A Reply