Description
Stuffed roast chicken with cranberries and apples is a delightful centerpiece for any gathering. This recipe combines tender, juicy chicken with a sweet and savory stuffing that elevates your dining experience.
Ingredients
Scale
- 1 whole chicken (4–5 lbs)
- 1 cup fresh or dried cranberries
- 2 medium apples (Granny Smith or Honeycrisp), chopped
- 1 medium onion, diced
- 2 cups day-old bread crumbs
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons butter, divided
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Rinse the chicken under cold water and pat dry. Season generously with salt and pepper inside and out.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add diced onions and sauté until translucent (about 5 minutes).
- Stir in chopped apples and cranberries; cook for an additional 3 minutes until soft.
- Remove from heat, fold in bread crumbs, herbs, and enough chicken broth to moisten the mixture.
- Stuff the chicken cavity with the mixture without overstuffing. Tie the legs together with kitchen twine.
- Roast in the preheated oven for about 1 hour and 15 minutes or until internal temperature reaches 165°F (75°C), basting occasionally.
- Let rest for 15 minutes before carving.
Notes
- This dish pairs well with roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg