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Tina Rupp Photo by: Tina Rupp

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

Serve rosemary and garlic rubbed chicken with a pecan cranberry chutney and toast to the holidays.

Health DECEMBER 2005

  • Yield: 8 servings (serving size: one-quarter chicken, skin removed, and 2 tablespoons chutney)
  • Cook time: 1 Hour, 20 Minutes
  • Prep time: 10 Minutes

Ingredients

  • 2 (3 1/2- to 4-pound) whole chickens, raw with skin
  • 1/2 cup stone-ground mustard
  • 2 large garlic cloves, minced
  • 3 tablespoons chopped fresh or 1 tablespoon dried rosemary
  • 1 cup bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish
  • 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 375°.

2. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken.

3. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°).

4. Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture.

Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 17g
  • Saturated fat: 4g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 4g
  • Protein: 52g
  • Carbohydrate: 14g
  • Fiber: 3g
  • Cholesterol: 155mg
  • Iron: 4mg
  • Sodium: 488mg
  • Calcium: 128mg
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Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney Recipe

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