ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Roasted Chicken with Dried Fruits Stuffing image

Provided by Geoffrey Zakarian

Time 2h40m

Yield 4 servings

Number Of Ingredients 8

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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.