Holiday Fruit Stuffed Roasted Chicken

Holiday Fruit Stuffed Roasted Chicken

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"This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted."

Ingredients 2 h 40 m {{adjustedServings}} servings 720 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 720 kcal
  • 36%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  2. While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  3. Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  4. To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. 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.
  5. Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  6. Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. 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. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). 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.
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Reviews 2

  1. 2 Ratings


Rating at 3 stars as the ingredient list was rather too legnthy...this is very tasty, but if you don't have the ingredients in the pantry or fridge, it's pretty expensive to put together. I used fruit left from a fruit big fruit plate at work. I didnt have grapes, so used some dried currants that I wanted to use up. instead of apple cider, I used a dash of cider vinegar. Very tasty and flexible.

Menwith Hill'er Back Home !!

First - let me say that the mix rubbed onto the chicken was wonderful - it made the drippings perfect for gravy - and in fact - I just used the drippings with Wondra and water to make the best gravy we've ever tasted! I will use this mix on my Thanksgiving turkey! Second - I learned a few things regarding the stuffing - for us personally - we don't like walnuts and will use pecans next time. Also - we will only use a pinch of cinnamon - it was too strong for us....maybe a touch of all spice instead next time? I'll have to experiment. Using the fruits - esp. the prunes - made it very tasty. I will quarter the grapes next time - so they are not so visible. Also - NOTE - this stuffing would be fabulous to serve with HAM!!!!!!!.................oh - I didn't find this stuffing expensive to make, as the other reviewer noted....I got grapes and apples on sale...canned pineapple is very cheap...and I actually used drained, canned pears - which are also pretty inexpensive. The chicken was the expensive part!