Go Back

Roasted Chicken with Apple-Cranberry Rice Stuffing

Print Recipe

Ingredients
  

Stuffing

  • 2 tbsp unsalted butter
  • ¼ cup chopped green onion
  • ¼ cup chopped celery
  • ⅓ cup coarsely chopped pecans or walnuts
  • 1 tbsp chopped dried sage
  • 2 tsp chopped dried thyme
  • 1-½ cups cooked rice
  • ½ cup diced apples ¼-inch dice, about ½ large apple
  • ½ cup sweetened dried cranberries
  • 3 tbsp chopped dried parsley
  • Salt
  • Pepper
  • Splash apple cider

Glaze

  • 1 cup apple cider
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • pinch ground cinnamon

Chicken

  • 1/2-1 cup white wine

Instructions
 

Stuffing

  • Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add nuts, sage, thyme, parsley, and ¼ teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until nuts are fragrant.
  • Deglaze the pan with a small splash of apple cider, and scrape any brown bits from the bottom.
  • Remove from heat and stir in cooked rice, apples, and cranberries. Season to taste with additional salt and pepper. Set aside.

Glaze

  • Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about ⅓ to ½ cup, about 15 minutes.
  • Whisk in Dijon mustard and cinnamon until smooth. Set aside.

Stuff and Roast the Chicken

  • Remove chicken from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse, and pat dry with a paper towel.
  • Preheat oven to 350 degrees F
  • Lightly season the cavity of the chicken with salt and pepper. Fill cavity with stuffing. Add wine to the bottom of the pan.
  • Brush the top and side with melted butter.
  • Roast for 45 minutes, then spread glaze over the top of the chicken. Continue roasting an additional 15 minutes.
  • When finished, the chicken should register 165 degrees F. Let rest for 10 minutes before serving.