Oven-Roasted Chicken with Applesauce and Potato Latkes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Juicy oven-roasted chicken paired with crispy homemade potato latkes served alongside classic applesauce for a traditional Hanukkah meal. This middle eastern-inspired hanukkah ready in about 70 minutes blends bone-in chicken thighs, olive oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 4 cloves garlic cloves, minced
• 2 tsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large russet potatoes, peeled and grated
• 1 medium yellow onion, grated
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 cup vegetable oil
• 1 cup applesauce
• 1/4 tsp ground cinnamon

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in chicken thighs with 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Arrange the chicken on a rimmed baking sheet and roast for 35-40 minutes until skin is golden and internal temperature reaches 165°F.
2. Step 2: While chicken roasts, prepare latkes. In a large mixing bowl, combine 4 grated russet potatoes and 1 grated medium yellow onion. Squeeze out excess moisture using a clean kitchen towel.
3. Step 3: Add 2 large eggs and 1/4 cup all-purpose flour to the potato mixture, stirring until well combined and batter holds together.
4. Step 4: Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Drop 2 tbsp latke batter per latke into hot oil, flattening slightly with the back of a spoon. Fry for 3-4 minutes per side until golden brown and crispy. Transfer cooked latkes to paper towels to drain.
5. Step 5: Serve the roasted chicken hot with the crispy potato latkes alongside 1 cup applesauce sprinkled with 1/4 tsp ground cinnamon for dipping or topping.