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Maple Chicken with Potatoes
This recipe is kosher for Passover.
Maple Chicken with Potatoes Meat
2 hours 15 minutes
1 hour, 45 minutes
4 to 6 servings

The beauty of this recipe is that you can make as much or as little as you like as the amount of ingredients aren’t that critical.

  • 2 to 3 lbs. chicken pieces
  • 3 to 4 medium-sized potatoes
  • 2 to 3 Tablespoons vegetable oil
  • 2 to 3 Tablespoons paprika
  • 1 to 2 teaspoons salt (optional)
  • 1 to 1½ cups Pesach maple syrup (not the fake stuff they sell as pancake syrup)

  1. Preheat oven to 400°F. Grease a shallow baking pan with nonstick cooking spray.
  2. Peel and cut potatoes into cubes.
  3. In a bowl, combine the potatoes with oil, paprika and salt. Mix to coat. Place the potatoes in a baking pan.
  4. Bake the potatoes, uncovered, for 30 minutes.
  5. Reduce oven temperature to 350°F.
  6. Remove the potatoes from oven and place the chicken pieces on top.
  7. Pour the maple syrup on top of the chicken, allowing some to drip down over the potatoes.
  8. Place chicken in oven, uncovered, for 1 hour and 15 minutes, or until browned. Baste with the maple flavored drippings once or twice during the baking process.

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