Honey
Roasted
Chicken
with
Fruit
Stuffing
-
serves
6
1
tbsp
olive
oil
2
cloves
garlic,
minced
1/2
tsp
paprika
1/2
tsp
salt
1/4
tsp
pepper
1
grated
zest
of
1
orange
1
grated
zest
of
1
lemon
1
broiler-fryer;
4
1/2
to
5
lb.
4
oz
dried
prunes
4
oz
dried
apricots
1
cup
fruity
white
wine
1
tart
apple;
peeled,
thinly
sliced
1
tsp
finely
chopped
rosemary
1/4
cup
honey
Combine
oil,
garlic,
paprika,
salt,
pepper,,
orange
and
lemon
zest.
Rub
over
chicken,
inside
and
out.
Cover
and
refrigerate
overnight,
turning
once
or
twice.
Soak
prunes
and
apricots
in
wine
until
plump.
Drain,
reserving
wine.
Mix
dried
fruit
with
apples
and
rosemary.
Stuff
chicken
with
fruit
mixture
and
truss.
Brush
skin
all
over
with
honey.
Place
chicken
breast
up
in
roasting
pan
just
large
enought
to
hold
bird.
Roast
at
425
degrees
for
l5
minutes.
Turn
over,
brush
with
honey,
and
roast
l5
minutes
longer.
Remove
from
pan
and
pour
off
drippings.
Place
any
leftover
fruit
and
reserved
wine
in
pan;
top
with
chicken,
breast
up.
Reduce
heat
to
350
degrees
and
roast
for
1
1/4
hours,
or
until
brown
and
crisp,
basting
occasionally.
Cover
with
foil
if
browning
too
fast.
Remove
chicken
to
a
platter;
let
stand
l0
minutes.
Slice
and
serve
with
fruit
and
gravy.
Submitted By (Miki)
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