Herb-Roasted Chicken

This Herb-Roasted Chicken is a comforting centerpiece featuring a whole roasting chicken infused with a savory-sweet stuffing of rice, pecans, raisins, and mixed dried fruits. The herb butter basting ensures the skin stays crisp while the meat remains juicy and tender. Roasted alongside parsnips, Brussels sprouts, and leeks, it creates a complete, flavorful meal in one pan. Perfect for holiday gatherings or a special Sunday dinner, this dish delivers rich, home-style flavors that bring everyone to the table.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 664

Description

This Herb-Roasted Chicken is a comforting centerpiece featuring a whole roasting chicken infused with a savory-sweet stuffing of rice, pecans, raisins, and mixed dried fruits. The herb butter basting ensures the skin stays crisp while the meat remains juicy and tender. Roasted alongside parsnips, Brussels sprouts, and leeks, it creates a complete, flavorful meal in one pan. Perfect for holiday gatherings or a special Sunday dinner, this dish delivers rich, home-style flavors that bring everyone to the table.

Ingredients

butter
ground nutmeg
lemon juice
mixed dried chopped fruit
snipped chives
raisins
crushed tarragon leaves
chopped pecans
chopped celery
roasting chicken
chopped small onion
parsnips, cut 1/2 inch long
chicken broth
Brussels sprouts, halved
dry white wine
sliced leeks
cooked long grain rice

Directions

1
Preheat the oven to 350°F (175°C).
2
In a small saucepan, melt 1/2 cup of the butter over medium heat. Stir in the lemon juice, snipped chives, and crushed tarragon leaves. Remove from heat and set aside to cool slightly.
3
In a medium saucepan, melt the remaining 1/4 cup butter over medium heat. Add the chopped celery and onion, sautéing until softened, about 5 minutes.
4
Pour in the chicken broth and dry white wine. Bring the mixture to a boil, then stir in the cooked rice and ground nutmeg.
5
Cover and simmer for 20 minutes, or until the liquid is absorbed. Stir in the mixed dried fruit, raisins, and chopped pecans. Set aside to cool completely.
6
Prepare the chicken by loosening the skin over the breast and thighs. Lightly spoon half of the reserved herb butter mixture under the skin, ensuring even coverage.
7
Stuff the chicken cavity loosely with the cooled rice mixture. Secure the neck skin over the stuffing with poultry pins and tie the legs together with kitchen string. Tuck the wing tips under the body.
8
Place the parsnips, halved Brussels sprouts, and sliced leeks in a large roasting pan. Place the prepared chicken on top of the vegetables.
9
Brush the outside of the chicken generously with the remaining herb butter mixture. Cover the roasting pan tightly with foil.
10
Roast for 1 1/2 hours. Uncover the pan and continue roasting for an additional 30 minutes to 1 hour, basting occasionally with pan juices, until the internal temperature of the thickest part of the thigh reaches 170°F (77°C) and the skin is golden brown.
11
Remove from oven and let rest for 15 minutes before carving. Serve the chicken surrounded by the roasted vegetables.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 664kcal

% Daily Value *
Total Fat 48gg74%
Saturated Fat 26gg130%
Cholesterol 177mgmg59%
Sodium 367mgmg16%
Total Carbohydrate 23gg8%
Dietary Fiber 2gg8%
Sugars 1gg
Protein 27gg54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, roast, herb, tarragon, stuffing, rice, pecans, raisins, brussels sprouts, parsnips, leeks, butter, lemon, chives, dinner, holiday, oven, vegetables, comfort food, family meal

Read it online: https://www.chefs-mate.com/recipe/herb-roasted-chicken/