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1
Preheat an oven to 275 degrees F (135 degrees C).
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2
Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant.
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3
Watch the walnuts carefully, because they burn quickly.
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4
Set the walnuts aside.
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5
While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels.
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6
Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
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7
Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl.
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8
Brush the chicken inside and out with the mixture.
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9
To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat.
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10
Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender.
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11
Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
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12
Increase oven temperature to 325 degrees F (165 degrees C).
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13
Spoon the stuffing into the chicken cavity, including the area under the neck skin.
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14
Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken.
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15
Tie the drumsticks together.
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16
Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks.
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17
Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time.
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18
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
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19
Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
