Pesach or Passover, the annual weeklong festival commemorating the emancipation of Jewish peoples from slavery in ancient Egypt starts tomorrow. Pesach, “to pass over” in Hebrew, was so named because the plague in Egypt that killed all first-borns passed over the Israelites’ homes, sparing the lives of their children.
Celebrated from April 5 to April 13 this year, the first Seder will be on April 5 after nightfall, and the second Seder will be on April 6 after nightfall. The Seder is the traditional Passover meal that includes reading, drinking 4 cups of wine, telling stories, eating special foods, and singing, along with other Passover traditions.
Today’s recipe is a chicken and asparagus dish that gets a bit of a kick from horseradish, but is tempered and balanced by honey. The chicken marinates in a mixture of olive oil, horseradish, honey, salt, and pepper, simple ingredients that deliver an abundance of flavor. Horseradish and honey are foods commonly served at a traditional Passover Seder, making this dish a wonderful option for Pesach.
Sheet Pan Honey Horseradish Chicken with Asparagus
Sheet Pan Honey Horseradish Chicken with Asparagus (adapted from averiecooks.com) Total time Required: 65 minutes, Prep Time: 5 minutes, Marinate Time: 30 minutes, Cook Time: 30 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds boneless skinless chicken breasts
- 1/3 cup olive oil, plus more for drizzling
- 1/3 cup + 2 teaspoons honey, divided
- 1/4 cup + 2 teaspoons prepared horseradish, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1-1/2 pounds fresh asparagus, trimmed
- 2 tablespoons finely chopped fresh parsley
Directions:
Whisk together 1/3 cup olive oil, with 1/3 cup honey, 1/4 cup horseradish, and the salt & pepper, in a large measuring cup.
Combine the olive oil, honey, horseradish, salt, and pepper for the marinade.
Place the chicken in a large zip top bag and add the marinade to the bag, evenly distributing the marinade over the chicken. Place the bag in the refrigerator to marinate for at least 30 minutes and up to a few hours.
Marinate the chicken for at least 30 minutes.
When ready to bake, preheat the oven to 425ºF. Spray a rimmed baking sheet with cooking spray and place the chicken on the sheet. Discard the marinade. Bake the chicken for about 18 to 20 minutes.
Place the chicken on a rimmed baking sheet.
Meanwhile, evenly drizzle asparagus with a small amount of olive oil and season with salt and pepper to taste. Toss the asparagus lightly.
Toss the asparagus with olive oil, salt, and pepper.
Remove the pan with the chicken from the oven, flip the chicken over, and evenly place the asparagus around the chicken, around the perimeter of the pan and between the chicken pieces. Return the pan to the oven and bake for about 10 to 14 minutes, or until the asparagus is crisp-tender and the chicken is cooked through, to an internal temp of 165ºF.
Add the asparagus to the sheet with the chicken.
Mix together the remaining 2 teaspoons of honey and 2 teaspoons of horseradish. When the chicken and asparagus are done, transfer them to a serving platter. Garnish the dish with fresh parsley and drizzle the honey-horseradish mixture over the chicken.
Transfer the chicken and asparagus to a serving platter and garnish.
Serve immediately.
Seder dinner is served!
Gut yontif! ~Linda
Sheet Pan Honey Horseradish Chicken with Asparagus (adapted from averiecooks.com) Total time Required: 65 minutes, Prep Time: 5 minutes, Marinate Time: 30 minutes, Cook Time: 30 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds boneless skinless chicken breasts
- 1/3 cup olive oil, plus more for drizzling
- 1/3 cup + 2 teaspoons honey, divided
- 1/4 cup + 2 teaspoons prepared horseradish, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1-1/2 pounds fresh asparagus, trimmed
- 2 tablespoons finely chopped fresh parsley
Directions:
Whisk together 1/3 cup olive oil, with 1/3 cup honey, 1/4 cup horseradish, and the salt & pepper, in a large measuring cup. Place the chicken in a large zip top bag and add the marinade to the bag, evenly distributing the marinade over the chicken. Place the bag in the refrigerator to marinate it for at least 30 minutes and up to a few hours.
When ready to bake, preheat the oven to 425ºF. Spray a rimmed baking sheet with cooking spray and place the chicken on the sheet. Discard the marinade. Bake the chicken for about 18 to 20 minutes.
Meanwhile, evenly drizzle the asparagus with a small amount of olive oil and season it with salt and pepper to taste. Toss the asparagus lightly.
Remove the pan with the chicken from the oven, flip the chicken over, and evenly place the asparagus around the chicken, around the perimeter of the pan and between the chicken pieces.
Return the pan to the oven and bake it for about 10 to 14 minutes, or until the asparagus is crisp-tender and the chicken is cooked through, to an internal temp of 165ºF.
Mix together the remaining 2 teaspoons of honey and 2 teaspoons of horseradish. When the chicken and asparagus are done, transfer them to a serving platter. Garnish the dish with fresh parsley and drizzle the honey-horseradish mixture over the chicken. Serve immediately.