Roast chicken with pistachio and cranberry stuffing
Enjoy a deliciously savory roast chicken with a delightful twist! This recipe features a juicy 3 lb chicken seasoned with olive oil, salt, and pepper, and stuffed with a flavorful mixture of fresh parsley, onions, dried cranberries, pistachio nuts, garlic, breadcrumbs, and eggs. Perfect for any occasion, this dish combines the festive flavors of pistachios and cranberries, offering a unique and memorable dining experience.
- 07 Mar 2025
- Cook time 85 min
- Prep time 20 min
- 8 Servings
- 10 Ingredients
Roast chicken with pistachio and cranberry stuffing is a delicious and festive dish that combines succulent roast chicken with a flavorful stuffing. The stuffing, a delightful blend of sweet dried cranberries, crunchy pistachio nuts, and aromatic herbs, provides a perfect complement to the juicy, tender chicken. This recipe is ideal for special occasions, family gatherings, or whenever you want to indulge in a comforting yet elegant meal.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- Rub the olive oil all over the chicken, including under the skin if possible.
- Season the chicken generously with salt and pepper, both inside and out.
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onions and garlic, and sauté until they are soft and translucent, about 5-7 minutes.
- In a large mixing bowl, combine the sautéed onions and garlic, dried cranberries, pistachio nuts, chopped parsley, and bread crumbs.
- Add the beaten eggs to the mixture and stir until well combined. The stuffing should hold together slightly when pressed.
- Gently loosen the skin of the chicken breast by sliding your fingers underneath it. This will help create a pocket for the stuffing.
- Spoon the stuffing mixture into the cavity of the chicken and under the loosened skin. Be careful not to overfill.
- Place the stuffed chicken on a roasting rack in a roasting pan, breast side up.
- Transfer to the preheated oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (thigh and breast) reaches 165°F (74°C). Baste the chicken occasionally with the drippings to keep it moist.
- Once the chicken is fully cooked, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
- Carve the chicken and serve it with the stuffing on the side.
- Serve your roast chicken with pistachio and cranberry stuffing with your favorite side dishes. Enjoy!
Tips:
- Ensure the chicken is at room temperature before cooking for even roasting.
- Use a meat thermometer to check the doneness; the internal temperature should reach 165°F (75°C).
- Let the chicken rest for 10-15 minutes after roasting to keep it juicy.
- Toast the pistachio nuts lightly beforehand for added flavor.
- For a more aromatic stuffing, lightly sauté the onions and garlic before mixing with other ingredients.
Roast chicken with pistachio and cranberry stuffing is sure to impress with its harmonious blend of flavors and enticing aromas. Simple to prepare yet rich in taste, this dish is perfect for both weeknight dinners and special celebrations. Follow the tips provided to enhance your cooking experience and enjoy a truly delightful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 630kcal | 31% |
| Protein | |
| Protein 50g | 32% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.04g | 5% |
| Sugar 9g | 9% |
| Fat | |
| Fat 40g | 49% |
| Saturated 11g | 37% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 160mg | 28% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.44mg | 33% |
| Vitamin B3 12mg | 75% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.96mg | 6% |
| Vitamin K 70ug | 56% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.25mg | 27% |
| Iron, Fe 3.48mg | 32% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 520mg | 15% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 4.31mg | 39% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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