Rotisserie Chicken with Dried Fruit and Pine Nuts
Infused with Mediterranean flavors, this Rotisserie Chicken with Dried Fruit and Pine Nuts is a show-stopping centerpiece for any meal. Juicy, golden-brown chicken is seasoned with a blend of smoked paprika, garlic, and oregano, then roasted to perfection or cooked on a rotisserie for that irresistible crisp skin. The dish shines with its luscious topping of dried apricots, figs, golden raisins, and honey, simmered to create a rich, fruity glaze, and finished with toasted pine nuts for a delightful crunch. Brightened with fresh parsley and zesty lemon, this recipe brings together savory and sweet in perfect harmony. Ideal for family dinners or special occasions, it’s a flavorful way to elevate your roast chicken game while keeping prep straightforward and satisfying.
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Recipe Information
Ingredients
- 1 Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 Lemon
- 1 cup Dried apricots
- 1 cup Dried figs
- 0.5 cup Golden raisins
- 0.5 cup Pine nuts
- 1 cup Chicken stock
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) or prepare your rotisserie for cooking.
Rinse and pat the whole chicken dry with paper towels, then loosen the skin over the breast and thighs.
In a small bowl, mix the olive oil, salt, black pepper, smoked paprika, garlic powder, and dried oregano.
Rub the spice mixture generously all over the chicken, including under the skin and inside the cavity.
Cut the lemon in half and place it inside the cavity of the chicken.
If using a rotisserie, secure the chicken on the rotisserie spit according to manufacturer instructions, making sure it is balanced. If roasting in the oven, place the chicken breast side up on a roasting rack in a pan.
Cook the chicken in the oven or on the rotisserie for 75-90 minutes or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh.
While the chicken is cooking, prepare the dried fruit topping. Chop the dried apricots and figs into bite-sized pieces.
In a small skillet over medium heat, toast the pine nuts until golden and fragrant, about 3-5 minutes. Set aside.
In a medium saucepan, combine the chopped dried apricots, figs, golden raisins, chicken stock, and honey. Bring to a simmer and cook for 10 minutes until the fruit is soft and the mixture thickens slightly.
Remove from heat and stir in the toasted pine nuts and chopped parsley.
When the chicken is done, allow it to rest for 10-15 minutes before carving.
Serve the chicken carved with the dried fruit and pine nut mixture spooned over the top or served on the side.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 5001 mg | 217% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 136.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2747 mg | 58% | |
*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.
