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Holy Week Tensions Rise as Israel Blocks Cardinal from Entering Sacred Jerusalem Site

  Cardinal Pierbattista Pizzaballa, the Latin patriarch of Jerusalem, holds a prayer service to mark Palm Sunday, following the cancellation of the traditional Palm Sunday procession from the Mount of Olives, amid restrictions on gathering in large groups, in Jerusalem, March 29, 2026. Israeli police prevented Cardinal Pierbattista Pizzaballa, the Latin Patriarch of Jerusalem, from entering the Church of the Holy Sepulchre on Palm Sunday, prompting widespread criticism from Christian leaders and governments worldwide. Authorities cited security concerns linked to the ongoing U.S.-Israeli war with Iran, noting that all holy sites in Jerusalem’s Old City had been temporarily closed due to the threat of missile strikes. The Latin Patriarchate condemned the move as an unprecedented disruption of centuries‑old tradition, marking the first time church leaders were unable to celebrate Palm Sunday Mass at the historic site. Israeli Prime Minister Benjamin Netanyahu later stated that the ...
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Roast Chicken with Herb Butter



INGREDIENTS

FOR THE HERB BUTTER

  • 5 3-inch sprigs fresh thyme
  • 1 3-inch sprig fresh rosemary
  • 5 fresh sage leaves
  • 1 shallot, peeled and finely chopped
  • Zest of 1 lemon
  • 1 teaspoon honey
  • 3 tablespoons unsalted butter, at room temperature

FOR THE CHICKEN

  • 6 shallots, peeled and halved
  • 1 whole head garlic, clean, unpeeled and cut in half horizontally
  • 1 tablespoon olive oil
  • 1 chicken, 4 – 4 ½ pounds, cut into pieces (or 4 bone-in, skin-on chicken breasts)
  • Herb butter (above)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

FOR THE SAUCE

  • 2 cups low sodium chicken broth
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon unsalted butter

INSTRUCTIONS

1. Preheat oven to 450°F.

2. Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.

3. Place the shallots and garlic in a roasting pan and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking.

4. Place the chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.

5. Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan.

6. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken








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