Back to Festive Roast Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Festive Roast Chicken Recipe

Festive Roast Chicken Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours + standing YIELD:6 servings

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

  • 1. 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.
  • 2. Bake, uncovered, at 350° for 1 hour. Pour apple juice over 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.
  • 3. 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.

Reviews for Festive Roast Chicken

Sort By :
MY REVIEW
Reviewed Dec. 26, 2010

"This was very good! It made a lot of sauce, so I was able to freeze some leftover sauce. Also added some cornstarch to thicken it. The butter/rosemary rub made a beautifully browned, moist chicken."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.