Whole Roasted Chicken with Dried Fruit and Red Wine

5 from 11 votes

Whole Roasted Chicken with Dried Fruit and Red Wine

Whole Roasted Chicken with Dried Fruit and Wine is the most incredibly juicy and tasty roasted chicken. Marinate the chicken overnight to infuse the flavors, and this incredible chicken is on the table with ease.

Prep Time5

Cook Time1 15

Resting Time2

Total Time3 20

Course: Main

Cuisine: American, French

Diet: Kosher

Servings:

Calories: 795kcal

Author: Candice Walker

Equipment

Thermometer

Ingredients

1 whole chicken
½ tsp. ground turmeric
1 tbsp herbes de Provence
¼ tsp. red pepper flakes
¼ tsp. salt
¼ cup raisins
½ cup dried cranberries
½ cup prunes pitted
5 dates pitted
6 cloves garlic peeled
¾ lb. cipollini onions or pearl, peeled and large ones cut in halves or quarters
½ cup stock/broth
1-2 cups dry red wine depending on the size of your pot/pan. A snug fitting chicken should only use 1 cup and a larger pan will need 2 cups.
¼ cup canola oil

Instructions

Season the chicken with the turmeric, herbes de provence, red pepper flakes, and salt. Get it under the skin.
1 whole chicken, 1/2 tsp. ground turmeric, 1 tbsp herbes de Provence, 1/4 tsp. red pepper flakes, 1/4 tsp. salt
Add the rest of the ingredients to a dish. Mix. Add the chicken. Marinade 2 hours-overnight.
1/4 cup raisins, 1/2 cup dried cranberries, 1/2 cup prunes, 5 dates, 6 cloves garlic, 3/4 lb. cipollini onions, 1/2 cup stock/broth, 1-2 cups dry red wine, 1/4 cup canola oil
Take the chicken out of the refrigerator so it can come to room temperature while you preheat the oven to 375F.
Roast for 75-90 minutes until the internal temperature registers 165F with an instant-read thermometer*.

Notes

*The USDA recommends 165F internal temperature for chicken. I take the chicken out of the oven around 160F and rest it for up to 10 minutes to get up to USDA’s end temperature of 165F. It does continue to cook slightly once removed from the oven.

Larger birds need to be covered for the first 30 minutes of cooking because cooking it uncovered will cause the skin to brown before the chicken is cooked. Smaller birds can be cooked without covering.

The rule of thumb for roasting a whole chicken is 20 minutes per pound. However, it is a good practice to check for done-ness with an instant-read thermometer. The chicken when it reaches 165F.

Nutrition