About this recipe:A tender and succulent whole chicken is stuffed with a fruity and flavourful apple and prune stuffing, rubbed with honey and spices then roasted to perfection in the oven. A stunning way to cook chicken and ideal for Sunday lunch served with seasonal roast veg.
50g prunes, stoned and finely chopped
3 apples - cored, peeled and sliced
2 cloves garlic, minced
2 tablespoons bourbon whisky (or any other whisky)
1 (1kg) whole chicken
salt and pepper, to taste
2 tablespoons runny honey
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons lemon zest
1 to 2 tablespoons olive oil (optional)
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 200 C / Gas 6.
In a bowl, combine the prunes, apples, minced garlic and whisky and let stand for a few minutes.
Pat the chicken dry with some kitchen paper then lightly rub the cavity with salt then place the stuffing inside.
In a small bowl, combine the honey, thyme, rosemary, zest and salt and pepper to taste. If honey is too thick, you can add 1 to 2 tablespoons of olive oil. Rub the chicken all over with this mixture then place on a roasting rack inside a roasting pan.
Roast the chicken for 40 to 45 minutes or until crispy and golden, and the juices run clear. If using a meat thermometer, it is recommended that the internal temperature in the thickest part of the thigh joint reads at least 75 degrees C. Remove from the oven and allow to rest for a few minutes before carving and serving.
If you have any leftover apples, layer them around the chicken, they will absorb extra juices and add more flavour. You can serve them with the chicken.