Aromatic Roasted Chicken | stuffed with dried fruits and chestnuts 😊🤩

Aromatic, delicious & juicy roasted chicken. It will decorate your festive table or could become a perfect Sunday roast 🤩 Try and let me know what you think. Enjoy it! Season’s Greetings and best wishes for the New Year! 🎉✨🍾!

Prep time: 20min
Cooking time: 2hr at 190* C

Ingredients:
• 1 whole chicken
Stuffing:
• 2 tbsp olive oil
• 1 finely chopped onion
• 1 clove of garlic
• 30 g butter
• 100 g chestnuts, boiled & chopped
• 40 g pine nuts, toasted
• 100 g chicken liver
• 150 g rice
• 30 g raisins
• 30 g dried cranberries
• 200 g water
• orange zest, from 1 orange
• 1 chicken stock cube
• black pepper
• 1 tbsp dill
• 2 spring onions
• orange slices

Aromatic butter
• 1 chicken stock cube
• 70 g butter, at room temperature
• 1 tbsp thyme, only the leaves
• black pepper

Method
For the stuffing
• Place in a deep pan over at a medium heat and let it get very hot.
• Finely chop 1 onion, mince the garlic and add them to the pan along with the olive oil and butter.
• Sauté for 5 min, until the onion is caramelizes.
• Chop the chestnuts into small pieces and add them to the pan along with the pine nuts.
• Chop the chicken livers into pieces and add them.
• Stir and sauté for 4min.
• Add the rice, raisins and cranberries. Lightly stir.
• Add the water, orange zest, cube and pepper. Stir.
• As soon as it comes to a boil, remove from heat and add the dill and spring onion.
• Stir and set aside until needed.

For the aromatic butter
• In a bowl, crumble 1 stock cube.
• Add the butter and mix well
• Add thyme and pepper

For the chicken
• Preheat the oven to 190* C.
• Pull the skin of the chicken breasts away from the flesh, making sure not to tear it.
• Insert your hand and create a space between the skin and flesh.
• Add the aromatic butter in the space and spread over the flesh. Any leftover aromatic butter can be spread on the skin.
• Fill the chicken with the filling.
• Tie the legs together with some kitchen twine so keeps filling in place.
• Transfer chicken to an ovenproof baking dish and cover with parchment paper and lid.
• Roast for 1.5 hours.
• Remove the parchment and lid and roast for another 15-20 min, until crunchy and golden.