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 notes

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