Roast Chicken with Autumn Fruits
Celebrate the flavors of the season with this mouthwatering Roast Chicken with Autumn Fruits recipe, a perfect blend of savory and sweet that’s sure to become your fall dining centerpiece. Juicy, golden-brown roast chicken is seasoned with thyme, rosemary, and a hint of citrus, then paired with tender roasted apples, pears, red onion, and warm spices like cinnamon. A honey drizzle and sage-infused chicken broth create a luscious pan sauce, while basting ensures every bite is moist and flavorful. Ideal for cozy family dinners or entertaining guests, this easy-to-follow recipe delivers a comforting, seasonal feast that embraces the essence of autumn.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon
- 4 garlic cloves
- 1 apple
- 1 pear
- 8 fresh sage leaves
- 1 red onion
- 1 cinnamon stick
- 1 tablespoon honey
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and place it on a roasting pan.
Rub the chicken with olive oil, then season it evenly with salt, black pepper, thyme, and rosemary.
Cut the lemon in half. Stuff one half inside the chicken cavity along with 2 smashed garlic cloves and 3 sage leaves.
Slice the apple, pear, and red onion into wedges. Arrange them around the chicken in the roasting pan along with the remaining garlic cloves and sage leaves.
Break the cinnamon stick in half and add it to the pan.
Drizzle the honey over the fruits and vegetables, then pour the chicken broth into the bottom of the pan.
Squeeze the juice from the remaining lemon half over the entire chicken and surrounding fruits.
Place the roasting pan in the preheated oven and roast the chicken for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Halfway through the cooking time, baste the chicken and fruits with the pan juices to keep the meat moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve alongside the roasted autumn fruits and drizzle with the pan juices for a complete, seasonal meal.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5407 mg | 235% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 67.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
