Ziskend Family Chick Roast Recipe

By Joan Mass March 22, 2013

Herbie Ziskend’s grandmother, Joan Mass, sent in the follow recipe for Chicken Roast to the White House Seder, which has been served several times. “My grandmother has been using this recipe forever…[she] has been serving this dish to her kids and then her grandkids since the 1950’s,” Ziskend told us in an email. The recipe is originally from Joan’s mother.

“During the last six years I have missed a few Passover with my grandmother and my family because I’ve been fortunate to take part in… the White House Passover tradition that began in 2008 — but luckily we still have the same Chicken Roast!” Ziskend added.

Chicken Roast

8 boneless chicken breasts
1 package Osem (or any kosher for Passover) Onion Soup Mix
Jar of apricot preserves (to taste)
3 to 4 tablespoons russian dressing (thick)

Wash and pat dry chicken breasts. Make mixture of dressing, preserves and dry mix until thick, but spreadable, and cover chicken surfaces generously. Bake in preheated oven at 350 degrees for 30 to 40 minutes (depending on thickness of breasts). A fine alternative to brisket or, serve them both.

Cook’s note: This recipe appears exactly as Joan Mass wrote it. As with all recipes, taste as you go along to find the balance of flavors you like.

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