Passover Roast Chicken


  • 3 matzos, broken into small pieces
  • 1/2 cup chicken broth, warmed
  • 3/4 cup dried apricots, finely chopped
  • 1/4 cup (1/2 stick) margarine, divided
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 eggs, lightly beaten
  • 3/4 cup PLANTERS Pecan Pieces, toasted
  • 2 tablespoons matzo meal
  • 1 roasting chicken (about 5 pounds)
  • 1/2 teaspoon ground thyme
  • Salt and ground black pepper


  1. Heat oven to 350 degrees F.
  2. Mix broken matzos, chicken broth and apricots in medium bowl; set aside.
  3. Melt 3 tablespoons of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool.
  4. Add eggs, pecans and matzo meal; mix well.
  5. Rinse chicken; pat dry. Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 tablespoon margarine, melted. Sprinkle with thyme, salt and pepper.
  6. Bake for 2 to 2 1/2 hours or until chicken is cooked through, basting occasionally.
  7. Serve with a hot steamed vegetable, such as broccoli.

How to Toast Nuts: Toasting nuts not only gives them a pleasing golden color but also intensifies their flavor and adds crunch. To toast nuts, spread them in single layer in shallow baking pan. Bake at 350 degrees F for 8 to 10 minutes or until lightly toasted, stirring occasionally.

Nutritional Information: Calories 500; Total fat 30 g; Saturated fat 6 g; Cholesterol 150 mg; Sodium 270 mg; Carbohydrate 21 g; Dietary fiber 3 g; Sugars 6 g; Protein 35 g

Vitamin A 20 %DV; Vitamin C 2 %DV; Calcium 4 %DV; Iron 15 %DV

Recipe and photo used with permission from: Kraft Recipes

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