Roast Chicken with Dried Fruit and Almonds
Elevate your dinner table with this succulent Roast Chicken with Dried Fruit and Almonds, a dish that combines savory and sweet flavors in perfect harmony. This recipe features a whole roasted chicken, seasoned simply with olive oil, salt, and pepper, and infused with the bright zest of lemon. The show-stopping twist comes from the medley of dried apricots, figs, golden raisins, and slivered almonds, all roasted to caramelized perfection in a honey-cinnamon glaze. Juicy and tender, the chicken is basted with its own juices, ensuring a crisp golden skin and mouthwatering flavors. Serve this aromatic centerpiece with the rich, syrupy fruit and nut mixture for a truly unforgettable meal, perfect for special occasions or indulgent family dinners. With just 20 minutes of prep, this impressive oven-roasted dish is as easy as it is delightful.
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Recipe Information
Ingredients
- 1 piece whole chicken (approximately 4 pounds)
- 3 tablespoons olive oil
- 1 piece lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup dried apricots
- 1 cup dried figs
- 0.5 cup golden raisins
- 0.5 cup slivered almonds
- 2 tablespoons honey
- 0.5 teaspoon ground cinnamon
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold running water and pat dry with paper towels. Ensure the cavity is clean and free of any giblets.
Rub the chicken all over with 2 tablespoons of olive oil, then season generously with salt and black pepper, including inside the cavity.
Cut the lemon in half and place both halves inside the chicken cavity for added flavor and moisture.
In a medium bowl, combine the dried apricots, dried figs, golden raisins, slivered almonds, honey, ground cinnamon, 1 tablespoon of olive oil, and the chicken broth. Mix well to coat the dried fruits and almonds in the broth mixture.
Place the chicken in a roasting pan and arrange the dried fruit and almond mixture around the chicken in the pan.
Roast the chicken in the preheated oven, basting every 20 minutes with the pan juices, for approximately 90 minutes or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C).
If the skin begins to brown too quickly, cover the chicken loosely with aluminum foil to prevent burning.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped parsley before serving. Serve warm alongside the roasted dried fruit and almond mixture.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 42.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 999 mg | 21% | |
*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.
