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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.

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)

Instructions

  1. Preheat oven to 375°F (190°C). Pat the chicken dry inside and out.
  2. Heat 1 tbsp olive oil in a skillet and sauté onion, garlic, and celery until soft, about 5 minutes.
  3. Stir in chopped apples, cranberries, and herbs. Season with salt and pepper. Let cool slightly.
  4. Stuff the chicken cavity with the fruit mixture (and lemon halves if using). Tie the legs with kitchen twine.
  5. Rub the outside of the chicken with the remaining olive oil or melted butter. Season with salt, pepper, and herbs.
  6. Place chicken on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
  7. 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.
  8. Remove from oven and let rest 10–15 minutes before carving. Serve with the fruit stuffing.

Notes

  • Add chopped walnuts or pecans to the stuffing for crunch.
  • Use pears instead of apples for a sweeter twist.
  • A splash of white wine or cider in the pan adds depth.
  • Roast root vegetables in the pan alongside the chicken.
  • Prep stuffing ahead and refrigerate until ready to use.

Nutrition

Find it online: https://recipesbyliza.com/stuffed-roast-chicken-with-cranberries-and-apples/