Ingredients
Scale
- 1 whole chicken
- 3 cups apples (tart varieties like Granny Smith)
- 1 cup cranberries (fresh or dried)
- 2 cups carrots (cut into bite-sized pieces)
- 2 cups sweet potatoes (cubed)
- 2 tablespoons fresh herbs (sage or oregano)
- 2 cups green vegetables or salad (for balance)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the chicken by rinsing it under cold water and patting it dry with paper towels.
- Season the chicken inside and out with salt, pepper, and your choice of herbs.
- In a large bowl, combine the chopped apples, cranberries, carrots, and sweet potatoes, and toss with olive oil and salt.
- Stuff the mixture into the cavity of the chicken, and place the remaining fruits and vegetables around the chicken in the roasting pan.
- Drizzle additional olive oil over the chicken and vegetables, and sprinkle more herbs on top.
- Cover the roasting pan with aluminum foil and braise for the first 45 minutes.
- Remove the foil and continue roasting for an additional 30-45 minutes until the juices run clear and the meat reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
- Serve with green vegetables or a refreshing salad on the side.
Notes
Fresh herbs like sage and oregano work best for flavoring the chicken. You can also experiment with other fruits for the stuffing.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg