Perdue
Roasted Chicken with Spanish Style Stuffing
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Roasted Chicken with Spanish Style Stuffing

Roasted Chicken with Spanish Style Stuffing

Serves 8 | Prep/Cook Time:
  • Calories 410
  • Protein 34g
  • Sodium 810mg
  • Sat.Fat 6g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 410
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 100mg 33%
Sodium 810mg 34%
Total Carbs 10g 0%
Dietary Fiber 2g 8%
Sugars 6g
Protein 34g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® Fresh Whole Chicken
1 1/4 cup sparkling apple cider
1/4 cup water
1/4 cup fresh lemon juice
1 teaspoon dried thyme leaves
1 teaspoon dried crushed rosemary
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 medium apples, seeded and cored, thinly sliced, divided
1 can (7 ounces) sliced mushrooms, drained
6 thin slices Serrano ham*, chopped
4 slices cooked bacon, crumbled
1/2 cup toasted pine nuts
4 garlic cloves, minced
2 tablespoons chopped parsley
1 tablespoon olive oil
*Serrano ham is sold in Spanish Specialty Stores. If you cannot find Serrano ham, you can substitute with Prosciutto ham.
Instructions
1 Place chicken in a shallow roasting pan. Mix cider, water and lemon juice in small bowl. Reserve 1/2 cup of mixture.  Pour remaining cider mixture evenly on inside and outside of chicken.
2 Combine thyme, rosemary, salt and pepper in a small bowl; reserve 1 teaspoon of herb mixture for stuffing. Rub remaining herb mixture under chicken breast skin and inside cavity.  Cover; refrigerate at least for 10 minutes.
3 Preheat oven to 375°F. Meanwhile, combine half of apple slices, mushrooms, ham, bacon, pine nuts, garlic, parsley, oil and reserved herb mixture in a large bowl.  Stir until well blended. Stuff chicken with apple mixture and truss. 
4 Place remaining apple slices on bottom of pan.  Place stuffed chicken on top of slices in pan.  Pour reserved cider mixture evenly over chicken. 
5 Bake 1 to 1 1/4 hours or until thermometer inserted in thickest part of chicken, without touching bone, reaches 180°F.  Let stand for 10 minutes before slicing.