Twin Cities Fruit and Honey Roast Chicken

Show/Hide Twin Cities Fruit and Honey Roast Chicken
Serves 4 | Prep/Cook Time: 1 Hr 15 Min
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Calories
537
Protein
22g
Sodium
58mg
Sat.Fat
11.4g
INGREDIENTS
1 PERDUE® Fresh Whole Chicken
4 tablespoons melted butter, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
Salt and freshly ground pepper to taste
3 tablespoons honey
1 large onion, peeled and halved, divided
1 cup pitted dried apricots
1 cup pitted prunes
INSTRUCTIONS
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.
Perdue