Herb-Roasted Chicken with Charoset Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs glazed with a sweet, spiced Charoset sauce, inspired by traditional Passover flavors. This Middle Eastern-inspired Passover recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Middle Eastern cuisine 380 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 medium, peeled and finely chopped apple
1/4 cup red wine
1/4 cup, finely chopped walnuts
2 tbsp honey
1 tbsp lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Rub 6 bone-in chicken thighs with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground allspice; set aside.
Step 2: In a small saucepan over medium heat, combine 1 medium peeled and chopped apple, 1/4 cup red wine, 1/4 cup finely chopped walnuts, 2 tbsp honey, and 1 tbsp lemon juice. Simmer for 10 minutes until thickened and fragrant, stirring occasionally.
Step 3: Place the chicken thighs on a baking sheet lined with foil. Brush generously with the charoset glaze and roast for 35-40 minutes, basting every 10 minutes until skin is golden and internal temperature reaches 165°F.
Step 4: Remove from oven, let rest 5 minutes, and sprinkle 2 tbsp chopped fresh parsley before serving for a bright finish.