Some people have the tradition to eat leeks on Rosh Hashanah. Here's I've included them in a chicken dish for a heart one-pan dish that also includes a little honey - which we feature on Rosh Hashanah as a symbol of our desire for a sweet year ahead.

Ingredients

  • 6 chicken thighs
  • 6 chicken drum sticks
  • ¼ cup zaatar
  • ¼ cup olive or avocado oil
  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 1 tbsp kosher salt
  • 3 leeks
  • A handful of shallots

Directions

  1. Mix the zaatar, oil, honey, red wine vinegar, and kosher salt together. Place chicken in a large bowl. Pour marinade and spread on all sides of the chicken, and under the skin. Marinate for 6-8 hours if possible. If not, it will still taste good.
  2. Peel the shallots. Cut off the ends and dark parts of the leeks and discard. Cut the white/light green parts in half lengthwise and then into two-inch chunks. Soak in cold water to remove dirt.
  3. Arrange chicken in a glass or ceramic baking dish, with leeks and shallots nestled under and around the chicken.
  4. Cover tightly and bake at 375°F (190°C) for 1 hour. Uncover and bake for another 30 minutes. Then broil for a few minutes until golden on top.

Serves: 8