Name: Stuffed Roast Chicken with Cranberries and Apples
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: American
Ingredients: 1 whole chicken (4–5 pounds); 2 apples (Honeycrisp or Gala), chopped; 1/2 cup dried cranberries; 1 medium onion, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 2 tbsp fresh rosemary, thyme, or sage (or 2 tsp dried); 2 tbsp olive oil or melted butter; Salt and pepper, to taste; 1 lemon, halved (optional, for inside cavity); 1 cup chicken broth (for basting or roasting pan)

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Stuffed Roast Chicken with Cranberries and Apples is a festive, flavorful dish that’s perfect for holidays, special dinners, or when I just want to bring a little extra warmth to the table. The combination of sweet apples, tart cranberries, and savory herbs creates a beautiful balance of flavors that soak into every bite of juicy roast chicken.

Why I Love This Recipe

I love how this roast chicken turns into a full-flavored centerpiece with just a few simple ingredients. The fruit stuffing adds moisture and sweetness, while the golden, crisp skin gives it that comforting, home-cooked finish. It smells amazing as it roasts, and I always look forward to the burst of flavor in the stuffing with each bite. Stuffed Roast Chicken with Cranberries and Apples

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 4–5 pounds)
Apples (like Honeycrisp or Gala), chopped
Dried cranberries
Onion, chopped
Celery, chopped
Garlic, minced
Fresh rosemary, thyme, or sage (or dried herbs)
Olive oil or melted butter
Salt and pepper
Lemon (optional, for inside the cavity)
Chicken broth (for basting or roasting pan)

Directions

I preheat the oven and pat the chicken dry inside and out.
I sauté the onion, garlic, and celery in olive oil until soft, then stir in chopped apples, cranberries, and herbs.
I season the mixture with salt and pepper, then let it cool slightly before stuffing it into the chicken cavity.
I tie the legs with kitchen twine and rub the outside of the chicken with olive oil or melted butter, seasoning generously with salt, pepper, and more herbs.
I place it on a rack in a roasting pan with a bit of broth or water at the bottom to keep it moist.
I roast it until the skin is golden and the internal temperature reaches 165°F—basting occasionally if I want extra crisp skin.
After roasting, I let it rest before carving so the juices stay in the meat.

Servings and timing

This recipe serves 4 to 6 people and takes about 2 hours—15 minutes of prep and 1 hour 30 to 1 hour 45 minutes of roasting, depending on the size of the bird.

Variations

I sometimes add chopped walnuts or pecans to the stuffing for extra texture.
A splash of white wine or cider in the roasting pan adds beautiful depth to the flavor.
For a savory twist, I mix in cooked wild rice or bread cubes with the fruit stuffing.
I’ve also used pears instead of apples for a softer, sweeter finish.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store the carved chicken and stuffing separately if possible. To reheat, I cover the chicken with foil and warm it in a 325°F oven until heated through. The stuffing can be reheated in the oven or on the stove with a splash of broth to keep it moist. Stuffed Roast Chicken with Cranberries and Apples

FAQs

Can I use boneless chicken breasts instead?

This recipe is meant for a whole chicken, but I’ve used the stuffing as a topping for baked chicken breasts—it works great, just reduce the cooking time.

Can I make the stuffing ahead of time?

Yes. I often prep the stuffing the night before and store it in the fridge until I’m ready to roast the chicken.

Do I need to baste the chicken?

It’s optional, but I like to baste it once or twice during roasting to get an extra crispy, golden skin. I don’t overdo it so the heat stays consistent.

What’s the best type of apple to use?

I go for firm, sweet-tart varieties like Honeycrisp, Gala, or Braeburn. They hold their shape well and balance the cranberries nicely.

Can I roast vegetables with the chicken?

Absolutely. I often add carrots, potatoes, or parsnips to the bottom of the pan so they roast in the flavorful juices—just toss them with olive oil and season well.

Conclusion

Stuffed Roast Chicken with Cranberries and Apples is a show-stopping dish that brings cozy, festive flavors to the table. It’s juicy, flavorful, and beautifully balanced between sweet, savory, and herbaceous. Whether it’s for a holiday meal or just a comforting weekend dinner, it always delivers something special.

Stuffed Roast Chicken with Cranberries and Apples

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Stuffed Roast Chicken with Cranberries and Apples is a festive, herb-scented dish filled with sweet apples, tart cranberries, and savory aromatics. Perfect for special occasions or a cozy weekend dinner.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 4 to 6 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

Ingredients

1 whole chicken (4–5 pounds)
2 apples (Honeycrisp or Gala), chopped
1/2 cup dried cranberries
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp fresh rosemary, thyme, or sage (or 2 tsp dried)
2 tbsp olive oil or melted butter
Salt and pepper, to taste
1 lemon, halved (optional, for inside cavity)
1 cup chicken broth (for basting or roasting pan)

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Instructions

Preheat oven to 375°F (190°C). Pat the chicken dry inside and out.
Heat 1 tbsp olive oil in a skillet and sauté onion, garlic, and celery until soft, about 5 minutes.
Stir in chopped apples, cranberries, and herbs. Season with salt and pepper. Let cool slightly.
Stuff the chicken cavity with the fruit mixture (and lemon halves if using). Tie the legs with kitchen twine.
Rub the outside of the chicken with the remaining olive oil or melted butter. Season with salt, pepper, and herbs.
Place chicken on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
Roast for 1 hour 30 to 1 hour 45 minutes, or until internal temperature reaches 165°F (74°C), basting once or twice if desired.
Remove from oven and let rest 10–15 minutes before carving. Serve with the fruit stuffing.