Chicken with Orange Apricot Stuffing
Infuse your dinner table with the vibrant flavors of this *Chicken with Orange Apricot Stuffing*, a showstopping dish that’s both elegant and comforting. Tender, roasted whole chicken is filled with a fragrant stuffing featuring sweet dried apricots, zesty orange, warm cinnamon, and fresh parsley, creating a perfect balance of savory and sweet. The golden-brown chicken is basted with a tangy orange juice and chicken stock mixture, keeping it juicy while adding a citrusy punch. This dish comes together with a tantalizing aroma and moist, flavorful meat, making it a centerpiece-worthy option for family gatherings, celebratory dinners, or holiday feasts. Serve with roasted vegetables or a crisp green salad for a complete meal that looks as stunning as it tastes. Perfect for any occasion, this recipe is bound to impress!
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Ingredients
- 1 piece (about 4-5 lbs) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 tablespoon Orange zest
- 1 cup Orange juice
- 1 cup (chopped) Dried apricots
- 2 cups Fresh breadcrumbs
- 1 cup Chicken stock
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Ground cinnamon
- 2 cloves (minced) Garlic
- 1 whole (finely diced) Shallot
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the chicken under cold water, and pat it dry with paper towels. Season the cavity and the outer skin with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 3
In a medium skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Step 4
Add the diced shallot and minced garlic to the skillet, cooking them until softened and fragrant, about 2-3 minutes.
Step 5
Stir in the chopped dried apricots, fresh breadcrumbs, parsley, cinnamon, and orange zest. Mix well to combine.
Step 6
Pour in 1/4 cup of chicken stock and stir until the mixture comes together. Remove from heat and allow the stuffing to cool slightly.
Step 7
Carefully spoon the stuffing into the cavity of the chicken. Do not overstuff; any extra can be placed in a small baking dish and cooked alongside the chicken during the last 30 minutes.
Step 8
Rub the outer skin of the chicken with the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sprinkle the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken.
Step 9
Place the chicken breast-side up in a roasting pan. Pour the orange juice and remaining chicken stock into the bottom of the roasting pan to create a flavorful base.
Step 10
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes (or until the internal temperature reaches 165°F/74°C when measured at the thickest part of the breast and stuffing). Baste the chicken every 30 minutes with the pan juices to keep it moist.
Step 11
If the top of the chicken browns too quickly, loosely tent it with aluminum foil.
Step 12
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 13
Serve the chicken with the orange apricot stuffing, drizzling some of the pan juices over the top for extra flavor. Optionally serve with a side of roasted vegetables or a fresh green salad.
Nutrition Facts
| Serving size | (3117.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2873.4 |
| Total Fat 93.3g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 219.4mg | 0% |
| Sodium 8538.0mg | 0% |
| Total Carbohydrate 428.2g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 85.3g | |
| Protein 114.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 694.0mg | 0% |
| Iron 28.5mg | 0% |
| Potassium 2688.8mg | 0% |
Source of Calories