Roast Chicken With Apricot Stuffing

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  • Level: Easy
  • Total: 4 hr 30 min
  • Prep: 3 hr 30 min
  • Cook: 1 hr
  • Yield: 6 servings
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1/3 cup plus 2 tablespoons extra-virgin olive oil

6 cloves garlic, minced

1 tablespoon fresh marjoram, plus sprigs for garnish

1 lemon, halved (half zested, both halves juiced)

1 1/2 teaspoons paprika

Kosher salt and freshly ground pepper

1 5-to-6-pound chicken

1 small red onion, chopped

2 stalks celery, chopped

1/2 cup dried apricots, chopped

5 cups cubed day-old French bread

1/4 cup chopped fresh parsley

3/4 cup low-sodium chicken broth

1 tablespoon apricot preserves

1 tablespoon apple cider vinegar


  1. Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  2. Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  3. Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  4. Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.