Roast Chicken with Rice and Fruit Stuffing
Elevate your dinner table with this exquisite Roast Chicken with Rice and Fruit Stuffing, a delightful blend of savory and sweet flavors that's perfect for any occasion. This recipe combines a golden, oven-roasted whole chicken with a luxurious stuffing made from fluffy white rice, plump raisins, chopped dried apricots, and crunchy pecans, all beautifully seasoned with warm cinnamon and a hint of paprika. The stuffing is moistened with rich chicken broth, ensuring a tender, flavorful bite in every forkful. The chicken is rubbed with olive oil, salt, and pepper, creating a crisp, golden-brown skin while the juicy interior remains perfectly cooked. Ideal for holiday feasts or comforting family dinners, this dish offers an elegant presentation and hearty flavor. Serve alongside roasted vegetables or a fresh green salad for a well-rounded, show-stopping meal.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Cooked white rice
- 0.5 cup Dried apricots, chopped
- 0.25 cup Raisins
- 0.25 cup Chopped pecans or walnuts
- 1 piece Onion, finely diced
- 2 tablespoons Butter
- 1 cup Chicken broth
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Paprika
- 3 cloves Garlic cloves, minced
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
Rub the entire chicken, inside and out, with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of olive oil. Set aside.
In a large skillet, heat 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, raisins, dried apricots, and chopped nuts. Cook for another 2 minutes, stirring constantly.
Add the cooked rice, cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of paprika to the skillet. Mix well, then add 0.5 cup of chicken broth to moisten the mixture. Cook for 2-3 minutes, letting the flavors meld together.
Stuff the chicken cavity with the rice and fruit mixture. Do not overfill; leave a little room for expansion. If any stuffing is left over, place it in a small oven-safe dish and bake alongside the chicken.
Tie the chicken legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.
Place the stuffed chicken, breast-side up, in a roasting pan. Brush the skin with the remaining 1 tablespoon of olive oil and sprinkle with an additional pinch of salt and paprika.
Pour the remaining 0.5 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for approximately 1.5 hours, or until the internal temperature of the thickest part of the chicken (not touching the bone) reaches 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes to keep the skin golden and crisp.
Once cooked, remove the chicken from the oven and let it rest, tented with foil, for 10-15 minutes before carving.
Serve the chicken with the stuffing as a side, along with your favorite vegetables or salad.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 350 mg | 7% | |
*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.
