Roast Chicken With Cranberry Apple Raisin Chutney

Name: Roast Chicken With Cranberry Apple Raisin Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken (3 to 3 1/2 pounds); Salt; Fresh-ground black pepper; 4 3- inch-long strips orange zest; 1 tablespoon olive oil; 1 12- ounces package fresh or frozen cranberries (about 3 cups); 1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch chunks; 1 cup raisins; 2/3 cup brown sugar; 1/2 cup apple juice; 4 teaspoons cider vinegar; 1/4 teaspoon ground ginger; 1/2 cup orange juice (from about 1 orange)

Servings: persons

1 chicken (3 to 3 1/2 pounds)
Salt
Fresh-ground black pepper
4 3- inch-long strips orange zest
1 tablespoon olive oil
1 12- ounces package fresh or frozen cranberries (about 3 cups)
1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch chunks
1 cup raisins
2/3 cup brown sugar
1/2 cup apple juice
4 teaspoons cider vinegar
1/4 teaspoon ground ginger
1/2 cup orange juice (from about 1 orange)

1
Heat the oven to 425u00b0. Rub the chicken cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper and put the orange zest inside. Twist the wings of the chicken behind the back and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast the chicken until just done, 50 to 60 minutes.
2
Meanwhile, in a medium stainless-steel saucepan, bring the cranberries to a boil with the apple, raisins, brown sugar, apple juice, vinegar, ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and simmer over moderate heat, stirring occasionally, until the liquid has thickened and the fruit is tender, about 15 minutes.
3
When the chicken is done, transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the orange juice. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Serve the chicken with the orange sauce and the chutney.
4
Wine Recommendation: This sweet, fruit-laden dish is best with a wine that shares these characteristics, such as a slightly chilled bottle of Chinon from the Loire Valley in France or a dolcetto from Italy.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 chicken (3 to 3 1/2 pounds), Salt, Fresh-ground black pepper, 4 3- inch-long strips orange zest, and more.

Yes, Roast Chicken With Cranberry Apple Raisin Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!