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Twin Cities Fruit and Honey Roast Chicken

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In The Fresh Meat Case

PERDUE® Fresh Whole Chicken with Giblets

Twin Cities Fruit and Honey Roast Chicken

Twin Cities Fruit and Honey Roast Chicken
Comments

In The Fresh Meat Case

PERDUE® Fresh Whole Chicken with Giblets

Made With:

PERDUE® Fresh Whole Chicken with Giblets

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PREP TIME: 0 min COOK TIME: 1hr 15min
Serves 4

Prep/Cook
PREP TIME: 0 min COOK TIME: 1hr 15min
Serves
Serves 4

  • 537
    Calories
  • 22g
    Protein
  • 58mg
    Sodium
  • 11.4g
    Sat. Fat
  • nutritional information

Ingredients

4 tbsp. melted butter, divided

1/2 tsp. ground cinnamon

1/2 tsp. ground cardamom (optional)

Salt and freshly ground pepper to taste

3 tbsp. honey

1 large onion, peeled and halved, divided

1 cup pitted dried apricots

1 cup pitted prunes


Step 1

Preheat oven to 425°F. Remove giblets from chicken. Combine melted butter with cinnamon, cardamom, salt and pepper. Rub chicken with about 1 tablespoon of seasoned butter.

Step 2

Combine remaining butter with honey and set aside.

Step 3

Place 1/2 onion in body cavity of chicken. Slice remaining onion and reserve. Place chicken in a shallow roasting pan; roast for 30 minutes. Reduce oven to 375°F. Arrange reserved sliced onion and dried fruit around chicken and drizzle honey butter over all.

Step 4

Continue to roast an additional 30 to 45 minutes, until chicken is well glazed and fruit and onion slices are tender, but still hold their shape.

Step 5

When done, meat thermometer inserted in thickest part of thigh should register 180°F. Remove from oven and serve chicken with fruit and pan juices.

Ta Da

Twin Cities Fruit and Honey Roast Chicken

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Mouth-watering goodness. Serves 4 /recipe-images/Twin_Cities_Fruit_and_Honey_Chicken_1_thumb.jpg /recipe-images/Twin_Cities_Fruit_and_Honey_Chicken_1_thumb.jpg