Roasted Chicken Roasted Chicken Advocate staff photo by RICHARD ALAN HANNON -- Roasted Chicken is an easy entree for a Passover Seder, especially when serving a large crowd.. Carol Anne Blitzer April 16, 2014 Comments Advocate-tested recipe Roasted Chicken Serves 4 to 6. Recipe is from Carol Anne Blitzer. This is a wonderful recipe for Passover because you can prepare the dish early in the day and reheat it just before serving. The gravy is delicious with matzo balls. 1 small fryer cut into 8 pieces or 6 bone-in, skin-on chicken thighs Salt and pepper to taste 2 tbls. olive oil 6 tbls. red wine 1/4 cup light brown sugar Juice of 1/2 lemon 1. Wash chicken well. Dry carefully with paper towels. Salt and pepper well. 2. Put the olive oil in a roaster large enough to hold the chicken in one layer, Turn the chicken over in the oil and put skin-side-up in the roaster. 3. Pour the red wine into the roaster getting as little as possible on the chicken skin. Sprinkle the brown sugar over the skin of the chicken and gently rub in. Pour the lemon juice over the brown sugar. 4. Roast in a preheated 400-degree oven until the skin is brown and the chicken is cooked through, about 30 to 40 minutes. Pour the juice over the chicken before serving.