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Festive Roast Chicken

 Festive Roast Chicken
With rosemary, apples, cranberries and ginger, this is not your ordinary roasted chicken! It's a great alternative to turkey for a smaller holiday gathering.—Sue Gronholz, Beaver Dam, Wisconsin
6 ServingsPrep: 20 min. Bake: 2-1/4 hours + standing

Ingredients

  • 1/4 cup butter, softened
  • 5 teaspoons minced fresh rosemary, divided
  • 1 roasting chicken (6 to 7 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium apples, peeled and cubed
  • 1 large sweet onion, thinly sliced
  • 1 cup fresh or frozen cranberries
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
  • 3 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 cup unsweetened apple juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey

Directions

  • In a small bowl, combine butter and 3 teaspoons rosemary. Place
  • chicken, breast side up, on a rack in a roasting pan; tie drumsticks
  • together with kitchen string. Rub butter mixture over chicken;
  • sprinkle with salt and pepper. In a large bowl, combine the apples,
  • onion, cranberries, 3/4 cup broth, lemon juice, garlic, ginger and 1
  • teaspoon rosemary; place around chicken.
  • Bake, uncovered, at 350° for 1 hour. Pour apple juice over

2 of 2

Festive Roast Chicken (continued)

Directions (continued)

  • chicken. Bake 1-1/4 to 1-3/4 hours longer or until a meat
  • thermometer reads 180°, basting every 30 minutes. Cover loosely
  • with foil if chicken browns too quickly. Cover and let stand for 15
  • minutes before carving chicken.
  • Pour drippings and apple mixture into a blender; skim fat. Cover and
  • process until blended. Transfer to a large saucepan. Stir in the
  • vinegar, honey and remaining broth and rosemary; heat through. Serve
  • with chicken. Yield: 6 servings (5 cups gravy).
Nutritional Facts: 1 serving equals 731 calories, 39 g fat (14 g saturated fat), 199 mg cholesterol, 626 mg sodium, 35 g carbohydrate, 3 g fiber, 58 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.