The name of this dish either drew you in or totally freaked you out, am I right?

Orange Scented Roasted Chicken Stuffed with Olives, prunes and walnuts

Prunes are nothing most people get excited about I know. But they actually are an important and completely delicious part of this amazing dish. Let me convince you. It’s October, and to me October is when Fall really begins- especially here in the Northwest, The leaves are just changing but it’s not really blustery or cold yet- just perfectly autumnal in a good way. Pretty colors, brisk air, pumpkin kind of stuff everywhere. But we are a few weeks away from actually needing a jacket or a scarf or anything. However come the evening, there is a definite chill to the air. And with that definite chill comes my definite appetite for comfort food.  Orange Scented Roast Chicken Stuffed with Olives, prunes and walnuts

And I am not sure you can get more perfect for a chilly fall night than roasted chicken. GAhhhhhh!!!!! I am such a sucker for the crispy skin and the juicy chicken. And this recipe gives you all of that, but with a very interesting twist.

Initially I was thinking about stuffing the skin just with olives, but I love the balance of sweet and salty so much that I had to think about a dried fruit that I thought would be just the right compliment to the briny olives. Enter the dried prunes.

I basically have a spread of garlic, olives, dried prunes and walnuts scented with a touch of orange zest. (This spread would be outstanding served with a cheese platter by the way- or can you imagine it slathered on a cracker with goat cheese!?)

I just gently stuffed it under the chicken skin and roasted the bird with all of that gorgeous spread marinating the meat while it cooked. It’s a pretty wonderful result.

I roasted the chicken in a skillet on a bed of thickly sliced red onion rings and then tucked the orange halves in next to the chicken. All of the drippings make there way down to the onions and they become the most wonderful little side to the roast chicken! Maybe if you like it enough, you could consider roasting your Thanksgiving turkey this way?!   Orange Scented Roasted Chicken Stuffed with Olives, prunes and walnuts

Other Delicious Roast Chicken Recipes:
Apricot Dijon Roast Chicken

The Best Greek Chicken and Potatoes
Pesto Roasted Chicken
Pomegranate Lacquered Roast Chicken
Roast Chicken and Figs

Orange Scented Roasted Chicken Stuffed with Olives, Prunes and Walnuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole roasting chicken
  • ¼ cup olive oil
  • 1 red onion, cut into thick rounds
  • kosher salt
  • 3 cloves garlic
  • ½ cup dried prunes
  • ¾ cup pitted kalamata olives
  • 2 tablespoons fresh oregano
  • zest of 1 orange
  • ½ cup chopped walnuts
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. Rinse and pat dry a whole chicken. Slice the red onion into thick rings and place it on the bottom of the skillet or roasting pan. Place the chicken on top of the onions.
  3. In the bowl of a food processor combine the garlic, prunes, kalamata olives, oregano, orange zest and walnuts and olive oil. Pulse until you have a paste.
  4. Gently separate the skin from the breast on the chicken with your hands. Then gently fill the space between the skin and breast with the stuffing.
  5. Cut the orange in quarters and squeeze the orange over the chicken. Place the quarters in the roasting pan. Pour the remaining ¼ cup of oil over the chicken, massaging it in. Sprinkle generously with kosher salt.
  6. Roast the chicken at 350 for 75 minutes until the chicken is golden (the area with the stuffing will be dark golden brown).
  7. Let the chicken rest for 5-10 minutes before slicing and serving with the red onions (and hopefully some delicious rice!)

 

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Categorized: Dinner, Paleo, Poultry, Recipe Index
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The name of this dish either drew you in or totally freaked you out, am I right?

Orange Scented Roasted Chicken Stuffed with Olives, prunes and walnuts

Prunes are nothing most people get excited about I know. But they actually are an important and completely delicious part of this amazing dish. Let me convince you. It’s October, and to me October is when Fall really begins- especially here in the Northwest, The leaves are just changing but it’s not really blustery or cold yet- just perfectly autumnal in a good way. Pretty colors, brisk air, pumpkin kind of stuff everywhere. But we are a few weeks away from actually needing a jacket or a scarf or anything. However come the evening, there is a definite chill to the air. And with that definite chill comes my definite appetite for comfort food.  Orange Scented Roast Chicken Stuffed with Olives, prunes and walnuts

And I am not sure you can get more perfect for a chilly fall night than roasted chicken. GAhhhhhh!!!!! I am such a sucker for the crispy skin and the juicy chicken. And this recipe gives you all of that, but with a very interesting twist.

Initially I was thinking about stuffing the skin just with olives, but I love the balance of sweet and salty so much that I had to think about a dried fruit that I thought would be just the right compliment to the briny olives. Enter the dried prunes.

I basically have a spread of garlic, olives, dried prunes and walnuts scented with a touch of orange zest. (This spread would be outstanding served with a cheese platter by the way- or can you imagine it slathered on a cracker with goat cheese!?)

I just gently stuffed it under the chicken skin and roasted the bird with all of that gorgeous spread marinating the meat while it cooked. It’s a pretty wonderful result.

I roasted the chicken in a skillet on a bed of thickly sliced red onion rings and then tucked the orange halves in next to the chicken. All of the drippings make there way down to the onions and they become the most wonderful little side to the roast chicken! Maybe if you like it enough, you could consider roasting your Thanksgiving turkey this way?!   Orange Scented Roasted Chicken Stuffed with Olives, prunes and walnuts

Other Delicious Roast Chicken Recipes:
Apricot Dijon Roast Chicken

The Best Greek Chicken and Potatoes
Pesto Roasted Chicken
Pomegranate Lacquered Roast Chicken
Roast Chicken and Figs

Orange Scented Roasted Chicken Stuffed with Olives, Prunes and Walnuts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole roasting chicken
  • ¼ cup olive oil
  • 1 red onion, cut into thick rounds
  • kosher salt
  • 3 cloves garlic
  • ½ cup dried prunes
  • ¾ cup pitted kalamata olives
  • 2 tablespoons fresh oregano
  • zest of 1 orange
  • ½ cup chopped walnuts
  • 2 tablespoons olive oil
Instructions
  1. Preheat the oven to 350 degrees.
  2. Rinse and pat dry a whole chicken. Slice the red onion into thick rings and place it on the bottom of the skillet or roasting pan. Place the chicken on top of the onions.
  3. In the bowl of a food processor combine the garlic, prunes, kalamata olives, oregano, orange zest and walnuts and olive oil. Pulse until you have a paste.
  4. Gently separate the skin from the breast on the chicken with your hands. Then gently fill the space between the skin and breast with the stuffing.
  5. Cut the orange in quarters and squeeze the orange over the chicken. Place the quarters in the roasting pan. Pour the remaining ¼ cup of oil over the chicken, massaging it in. Sprinkle generously with kosher salt.
  6. Roast the chicken at 350 for 75 minutes until the chicken is golden (the area with the stuffing will be dark golden brown).
  7. Let the chicken rest for 5-10 minutes before slicing and serving with the red onions (and hopefully some delicious rice!)

 

Recipe by Heather Christo (http://heatherchristo.com)