Holiday Fruit Stuffed Roasted Chicken Recipe

Name: Holiday Fruit Stuffed Roasted Chicken Recipe
Total time: 2 hrs 40 mins
Ingredients: 0.25 cup coarsely chopped walnuts; 1 (5 pound) whole chicken; salt and pepper, to taste; 2 tablespoons Italian-style salad dressing; 2 tablespoons butter, melted; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 0.5 teaspoon dried basil, or to taste; 0.5 teaspoon dried thyme, or to taste; 2 tablespoons butter; 1 apple, cored and chopped; 1 pear, cored and chopped; 0.5 cup pineapple chunks, drained; 0.5 cup cubed French bread; 5 pitted prunes, chopped; 1 cup seedless grapes, halved; 2 tablespoons Italian-style salad dressing; 2 tablespoons orange juice; 1 tablespoon apple cider; 1 teaspoon grated orange zest; 1 tablespoon honey; 1 teaspoon ground cinnamon

This unique and delicious roasted chicken dish is guaranteed to impress at any holiday event. It features nuts, which can easily be omitted for those with allergies.

Total time2 hrs 40 mins
Prep time45 mins
Cook time1 hr 45 mins
Yield1 whole roasted chicken, 6

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Servings

Instructions

Preheat your oven to 275 degrees F (135 degrees C). Spread the walnuts on a baking sheet and toast for about 45 minutes, until they begin to brown and become fragrant. Monitor closely, as walnuts burn quickly. Then, set the toasted walnuts aside.
While the walnuts roast, rinse the chicken thoroughly with cold water. Pat it dry inside and out using paper towels. Place the chicken in a small roasting pan, and season the inside and outside with salt and pepper.
In a small bowl, combine 2 tablespoons of Italian dressing, 2 tablespoons of melted butter, 1 teaspoon of orange peel, lemon peel, thyme, and basil. Brush this mixture all over the chicken, inside and out.
To prepare the stuffing, melt 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir for about 5 minutes, until the apple and pear are tender. In a large bowl, combine the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons of Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon. Stir well to combine all ingredients.
Increase the oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including under the neck skin. Secure the neck skin with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
Roast the chicken in the preheated oven for 1 hour, then untie the drumsticks. Return the chicken to the oven and continue roasting until the juices run clear and the meat is no longer pink near the bone, approximately 45 minutes to 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, close to the bone, should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a double layer of aluminum foil, and let it rest in a warm place for 10 minutes before slicing.

Nutrition

Calories: 720 kcal
Fat Content: 43 g
Fiber Content: 3 g
Sugar Content: 20 g
Sodium Content: 431 mg
Protein Content: 54 g
Cholesterol Content: 182 mg
Carbohydrate Content: 30 g
Saturated Fat Content: 14 g
Unsaturated Fat Content: 0 g