Passover Roast Chicken - Kraft Recipes Top
Comida Kraft
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Passover Roast Chicken

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Total Time

8 servings

A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
  • 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 Tbsp. margarine, melted. Sprinkle with thyme, salt and pepper.
  • Bake 2 to 2-1/2 hours or until chicken is cooked through, basting occasionally.

Special Equipment Needed

Serving Suggestion

Serve with a hot steamed vegetable, such as broccoli.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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°F for 8 to 10 minutes or until lightly toasted, stirring occasionally.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 500
Total fat 30g
Saturated fat 6g
Cholesterol 150mg
Sodium 270mg
Carbohydrate 21g
Dietary fiber 3g
Sugars 6g
Protein 35g
% Daily Value
Vitamin A 20 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from So easy and tasty, all of my guests loved it. So easy and tasty, all of my guests loved it.
Date published: 2008-04-21
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