Roast Chicken With Apricot Stuffing

2014-11-05
  • Yield : 6 servings
  • Prep Time : 30m
  • Ready In : 30m
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Ingredients

  • 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

Method

Step 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.

Step 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.

Step 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.)

Step 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.

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