Chicken with Roasted Fruit

Yields6 ServingsPrep Time1 hr 30 minsCook Time1 hr 45 minsTotal Time3 hrs 15 mins

Chicken

1 whole chicken, thawed

1 tsp kosher salt, divided

¼ tsp ground pepper, divided

½ cup carrots, coarsely chopped

1 small onion, quartered

1 garlic clove, crushed

1 orange, cut in half

⅔ cup dry red wine

Roasted Fruit

1 purple plum, peeled and cut into 1" pieces

1 peach, peeled and cut into 1" pieces

2 Bartlett or Anjou pears, peeled and cut into small pieces

2 Golden Delicious apples, peeled and cut into small pieces

3 piece of ginger

2 tbsp dry white wine

Preheat oven to 375°F.

Rinse chicken under cold water; pat dry. Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place carrot, onion and garlic in cavity.

Tie ends of legs together with string and tuck wings underneath. Place chicken on a rack in a roasting pan. Rub cut sides of orange halves over the chicken.

Bake for 1 hour and 15 Minutes, basting occasionally with red wine.

Remove from oven and season chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Drain off all the pan drippings. Cover and keep warm.

Increase oven temperature to 475°F.

Spread plums, peaches, pears and apples around the chicken in the pan. Bake at 475 °F for 30 Minutes or until very tender, stirring occasionally. Baste with white wine and bake for an additional 5 minutes.

Serve fruit with the chicken.
You can prepare this dish 1 to 2 days ahead and refrigerate, storing fruit in a separate container.

Nutrition Facts

6 servings

Serving size

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Chicken with Roasted Fruit