Ready in 45 minutes
Try this Herb Crusted Roasted Chicken with Dried Plum, Caramelized Celery & Pearl On recipe, or contribute your own.
Preheat oven to 400°F. Remove giblets from chicken, discard or reserve for another use. Rinse chicken inside and out. Pat dry with paper towels. Remove the backbone of the chicken with kitchen shears and split the chicken in half. Sprinkle the chicken with salt and pepper. Take half of your compound butter and spread it under the skin of the chicken. Spread the rest of the compound butter all over the chicken. Put the orange and lemon slices in the skillet or roasting pan and lightly toss with oil so each piece is a little slick. Top with thyme and parsley. Place the chicken over the aromatics. Roast the chicken for 50 minutes or until the thickest part of the breast is 165°. Let rest for 10 minutes. Discard aromatics. Serve chicken over Plum Amazins, caramelized celery & pearl onion dressing.
Herb Compound Butter
In a small bowl, mix together butter and herbs until thoroughly combined. Reserve until use.
Dried Plum, Caramelized Celery, & Pearl Onion Stuffing
Preheat oven to 400°F. Melt butter in a large skillet over medium-high heat. Add celery, carrots and garlic; reduce heat to medium-low and sauté until celery is soft and caramelized, approximately 10 to 15 minutes. Add pearl onions, dried plums, poultry seasoning, and 1/4 cup chicken broth. Cook for 5 minutes, stirring occasionally to make sure the vegetables don’t burn (the dried plums soak up the liquid). Take the skillet off the heat, place mixture into medium-large bowl and let cool for at least 15 minutes. Add the bread, egg, remaining chicken broth, salt and pepper to the vegetables. Thoroughly mix to combine everything. If the stuffing looks a little dry, add a bit more chicken broth. Spray a small casserole dish with a nonstick spray. Place stuffing in dish, cover with foil and bake for 30 minutes. Take foil off and bake for another 10 to 15 minutes until top is golden brown and toasted.
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