Roasted Apricot Chicken With Pecan Stuffing

Looking for an elegant family dinner? Enjoy this roasted apricot chicken with pecan stuffing – a lavish meal.

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  • prep time 40 min
  • total time 2 hr 50 min
  • ingredients 9
  • servings 6
 

Ingredients

1
(3- to 5-lb.) whole roasting or frying chicken
3
to 4 cups stuffing mix (not cubes)
Margarine or butter
Water
1/2
cup chopped pecans
1/2
cup golden raisins
3
tablespoons margarine or butter, melted
1/4
cup apricot preserves
1/4
teaspoon cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Remove giblets from body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In medium bowl, prepare stuffing mix with margarine and water according to package directions. Stir in pecans and raisins. Fill cavity of chicken loosely with stuffing. Spoon remaining stuffing into small baking dish; cover with foil and refrigerate. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.
  • 2 Place chicken, breast side up, on rack in shallow roasting pan. Brush chicken with 1 tablespoon of the melted margarine. Bake at 325°F. for 1 1/2 hours.
  • 3 In small bowl, combine remaining 2 tablespoons melted margarine with apricot preserves and cinnamon. Remove chicken from oven; brush apricot mixture generously over chicken. Remove reserved stuffing from refrigerator. Place chicken and reserved stuffing in oven.
  • 4 Bake chicken an additional 30 to 40 minutes, brushing occasionally with remaining apricot mixture. Bake reserved stuffing until thoroughly heated.* Untie legs about 10 minutes before end of baking time. Chicken is done when fork tender, juices run clear and drumstick moves easily up and down and twists in socket. Let stand 5 to 10 minutes before carving. Bring any remaining apricot mixture to a boil; serve with chicken.
  • 1 Heat oven to 325°F. Remove giblets from body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In medium bowl, prepare stuffing mix with margarine and water according to package directions. Stir in pecans and raisins. Fill cavity of chicken loosely with stuffing. Spoon remaining stuffing into small baking dish; cover with foil and refrigerate. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.
  • 2 Place chicken, breast side up, on rack in shallow roasting pan. Brush chicken with 1 tablespoon of the melted margarine. Bake at 325°F. for 1 1/2 hours.
  • 3 In small bowl, combine remaining 2 tablespoons melted margarine with apricot preserves and cinnamon. Remove chicken from oven; brush apricot mixture generously over chicken. Remove reserved stuffing from refrigerator. Place chicken and reserved stuffing in oven.
  • 4 Bake chicken an additional 30 to 40 minutes, brushing occasionally with remaining apricot mixture. Bake reserved stuffing until thoroughly heated.* Untie legs about 10 minutes before end of baking time. Chicken is done when fork tender, juices run clear and drumstick moves easily up and down and twists in socket. Let stand 5 to 10 minutes before carving. Bring any remaining apricot mixture to a boil; serve with chicken.

EXPERT TIPS

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Expert Tips

* Stuffing in baking dish will be drier than stuffing in chicken. For moister stuffing, add 2 tablespoons chicken broth or water to stuffing in baking dish before baking.

Letting a whole roasted chicken or turkey stand for 10 to 20 minutes prior to carving gives the juices time to redistribute and makes the meat easier to slice.

Remove all the stuffing from the chicken before serving. Otherwise, the stuffing int he cavity cools at a different rate from the meat, leading to ideal conditions for bacterial growth. Refrigerate leftover stuffing and chicken separately, as soon after serving is possible.

Walnuts or almonds can stand in for the pecans; chopped dried apricots, pitted prunes or mixed dried (not candied) fruit can replace some or al of the raisins.

Serve the chicken with buttered green beans, a big tossed salad and cranberry muffins.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
9g,
9%
),
Cholesterol
135mg
135%;
Sodium
720mg
720%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
16g
16%
),
Protein
46g
46%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
2%;
Calcium
6%;
Iron
20%;
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 6 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.