Best 11 Roast Chicken With Rice And Fruit Stuffing Recipes

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Embark on a culinary journey with our tantalizing Roast Chicken with Rice and Fruit Stuffing, a dish that harmonizes classic flavors with a delightful twist. This recipe offers a delectable combination of savory chicken, fluffy rice, and a medley of sweet and tangy fruits, all nestled within a crispy, golden-brown chicken exterior. Alongside this main course, we present complementary recipes that elevate your dining experience. Indulge in a refreshing and vibrant Citrus Salad, featuring a burst of zesty flavors, or savor the comforting warmth of our Classic Mashed Potatoes, a culinary staple that pairs perfectly with the richness of the chicken. For a sweet ending, treat yourself to our decadent Chocolate Mousse, a velvety and indulgent dessert that will leave you craving more. Get ready to tantalize your taste buds and impress your loved ones with this comprehensive feast.

Here are our top 11 tried and tested recipes!

ROASTED CHICKEN WITH BASIL-RICE STUFFING



Roasted Chicken with Basil-Rice Stuffing image

This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped celery
1-1/2 teaspoons butter
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 tablespoon sliced green onion
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2-1/4 teaspoons sunflower kernels or chopped almonds
1/8 teaspoon salt
Dash pepper
1 broiler/fryer chicken (3 pounds)

Steps:

  • In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

ROASTED CHICKEN WITH FRIED RICE STUFFING AND SCALLION OIL



Roasted Chicken with Fried Rice Stuffing and Scallion Oil image

Provided by Ming Tsai

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1 (5 to 6 pound) whole chicken, washed, patted dry (preferably organic)
2 1/2 cups cooked calrose/sushi rice
1 tablespoon canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup sliced scallions
1 minced jalapeno (or 2 serrano chiles)
Salt and black pepper to taste
Garnish with scallion oil, recipe follows
2 bunch scallions, green part only
1 cup spinach leaves
1 teaspoon salt
1 teaspoon sugar
2 cups canola oil

Steps:

  • Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. As chicken is cooking, in a saute pan, add a little oil and quickly brown the garlic, ginger, scallions and jalapeno. Add mixture to cooled rice. Rice should end up a bit sticky. Check for seasoning. When chicken is fully browned, stuff with rice and turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving.
  • In a pot of boiling, well salted water, blanch scallion and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

ROAST CHICKEN WITH RICE AND FRUIT STUFFING



Roast Chicken With Rice and Fruit Stuffing image

Make and share this Roast Chicken With Rice and Fruit Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup cashew halves
4 tablespoons vegetable oil
1 small onion, minced
1/2 cup chopped celery
1 cup rice
1 1/2 cups hot chicken soup
1/2 cup orange juice
salt and pepper
10 dried apricots, chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon finely grated fresh lemon rind
4 lbs roasting chickens
salt and pepper

Steps:

  • Preheat the oven to 400 degrees F
  • Toast the cashews lightly in the oven for 5 minutes
  • Heat 4 tablespoons of oil in a saute pan
  • Add the onion and the celery
  • Cook over low heat for 5 minutes, or until tender
  • Add the rice, saute over medium heat for 2 minutes
  • Add the hot soup, orange juice, salt and pepper, and bring to a boil
  • Cover and cook over low heat for 10 minutes
  • Add the apricots and raisins to the rice, stir gently with a fork
  • Cover and cook for 5 more minutes, until the rice is nearly tender
  • Stir in the cinnamon, lemon rind and cashews
  • Taste for seasoning and correct if necessary
  • Set aside to cool
  • Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
  • Spoon enough of the stuffing into the chicken to fill it, packing lightly
  • Keep the extra stuffing at room temperature
  • Place the chicken in a roasting pan and roast in the oven for 1 hour
  • When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
  • If the juices are still pink, add a few more minutes until you get the clear juices
  • Let the bird rest for about 5-10 minutes
  • Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
  • Serve the stuff chicken on a platter, with the sauteed stuffing on the side
  • You can also serve the roasting juices in a sauceboat

Nutrition Facts : Calories 1212.1, Fat 71, SaturatedFat 17.4, Cholesterol 224.9, Sodium 649.5, Carbohydrate 81.4, Fiber 4.4, Sugar 25.3, Protein 62.4

ROAST CHICKEN WITH WILD RICE DRESSING



Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
  • Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
  • Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
  • For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
  • Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
  • Serve the chicken with the dressing on the side.

ROASTED CHICKEN WITH DRIED FRUITS STUFFING



Roasted Chicken with Dried Fruits Stuffing image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

1 cup breadcrumbs (from about 5 pieces white bread, crusts removed)
1/4 cup dark raisins
5 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
6 dried apricots, small diced (raisin size)
Zest of 1 lemon
One 3 1/2-pound chicken, at room temperature 1 hour

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
  • Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
  • Place the chicken into a large saute pan and roast for 30 minutes.
  • Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
  • Rest the chicken for 20 minutes before carving.

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING



Roast Chicken With Rice and Pine Nut Stuffing image

Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in.... otherwise I really don't need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken (About 3 Pounds, Giblets Reserved)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, Chopped
1/4 cup pine nuts
1 cup rice (Organic Jasmine or Organic Brown is Awesome)
1/4 cup raisins
2 tablespoons fresh parsley

Steps:

  • Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
  • In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
  • Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

Nutrition Facts : Calories 868.6, Fat 52.3, SaturatedFat 17.7, Cholesterol 203, Sodium 1118.5, Carbohydrate 50, Fiber 1.9, Sugar 6.9, Protein 47.9

ROAST CHICKEN WITH SKILLET STUFFING



Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h5m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
  • Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
  • Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
  • Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove 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 into quarters. Spoon stuffing onto each serving patter and top with chicken.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

ROAST CHICKEN WITH CREOLE STUFFING



Roast Chicken with Creole Stuffing image

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings (8 cups stuffing).

Number Of Ingredients 23

1-1/2 cups uncooked brown rice
2 Italian sausage links
2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
1/2 teaspoon chicken bouillon granules
1/4 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1-1/4 teaspoons salt, divided
1 cup diced fully cooked ham
1 cup cooked small shrimp, peeled and deveined, optional
3 tablespoons minced fresh parsley
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
Dash pepper

Steps:

  • In a large saucepan, cook rice according to package directions. Meanwhile, in a skillet, cook sausages in oil until a thermometer reads 160°. Remove sausages, reserving drippings. When cool enough to handle, cut sausages in half lengthwise, then into 1/4-in. pieces; set aside. , Saute onion, garlic and peppers in drippings until tender, about 4 minutes. Add the tomatoes, lemon juice, basil, sugar, hot pepper sauce, bouillon, chili powder, pepper, thyme and 1 teaspoon salt; cook and stir for 5 minutes. Add to the cooked rice. Stir in ham, shrimp, if desired, parsley and sausage; mix lightly. , Just before baking, stuff the chicken with about 3-1/2 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken on a rack in a roasting pan; tie drumsticks together. Combine paprika, pepper and remaining salt; rub over chicken. , Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Cover and bake 1-1/2 hours longer or until juices run clear. Bake additional stuffing for the last 40 minutes of baking time, uncovering during the last 10 minutes.

Nutrition Facts :

GARLIC RICE ROAST CHICKEN



Garlic Rice Roast Chicken image

We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h10m

Yield 4

Number Of Ingredients 11

1 ½ cups cold cooked rice
6 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ teaspoon freshly ground black pepper
1 teaspoon salt, divided, or as needed
1 pinch cayenne pepper
4 tablespoons salted butter, melted
1 (3 1/2) pound whole chicken
⅓ cup sherry vinegar

Steps:

  • Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
  • Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
  • Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
  • Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
  • While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 18.9 g, Cholesterol 229.2 mg, Fat 28.3 g, Fiber 0.6 g, Protein 66.7 g, SaturatedFat 11.9 g, Sodium 858.9 mg, Sugar 0.2 g

ROAST CHICKEN STUFFED WITH FRUIT



Roast Chicken Stuffed With Fruit image

Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com.

Provided by Jonathan F.

Categories     Oven

Time 3h

Yield 6 serving(s)

Number Of Ingredients 5

1 whole roasting chicken
3 cups dried raisins
1 cup dried pears
1 cup dried cherries
1 cup orange blossom honey

Steps:

  • wash out cavity of chicken.
  • stuff cavity with fruit.
  • paint honey on skin.
  • preheat oven to 400f.
  • place chicken in heat baking dish.
  • roast in 400f oven 1-1/2 hours baste often with the juice.

Nutrition Facts : Calories 572.6, Fat 8.3, SaturatedFat 2.3, Cholesterol 35.6, Sodium 45.2, Carbohydrate 124.9, Fiber 5, Sugar 108, Protein 11.3

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

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.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

Tips:

  • Use a whole chicken for a more flavorful and juicy dish.
  • Season the chicken generously with salt and pepper, both inside and out, to enhance its flavor.
  • Stuff the chicken with a variety of fruits and rice, such as apples, oranges, raisins, and almonds, for a unique and delicious stuffing.
  • Roast the chicken at a high temperature for a crispy skin and tender meat.
  • Let the chicken rest before carving it to allow the juices to redistribute throughout the meat.
  • Serve the chicken with roasted vegetables, such as carrots, potatoes, and Brussels sprouts, for a complete meal.

Conclusion:

Roast chicken with rice and fruit stuffing is a classic dish that is perfect for any occasion. With its flavorful and juicy chicken, unique stuffing, and crispy skin, it is sure to impress your family and friends. So next time you are looking for a delicious and easy-to-make meal, give this recipe a try. You won't be disappointed!

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