Roasted Chicken with Dried Fruits Stuffing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 865
- Total Fat
- 57
- Saturated Fat
- 21
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 55
- Cholesterol
- 241
- Sodium
- 626
- Total: 2 hr 40 min (includes resting time)
- Active: 25 min
Ingredients
1 cup breadcrumbs (from about 5 pieces white bread, crusts removed)
1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour
Directions
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
- Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
- Place the chicken into a large saute pan and roast for 30 minutes.
- Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
- Rest the chicken for 20 minutes before carving.