Recipe: Roasted Chicken with Cranberry-Apple-Raisin Chutney

A Thanksgiving turkey alternative that won’t disappoint.


1 tart apple, such as Granny Smith (peeled, cored and cut into /2-inch chunks)
1 tablespoon olive oil
½ cup orange juice (from about 1 orange)
1 cup raisins
4 orange zest (3-inches-long)
¼ teaspoon ground ginger
½ cup apple juice
12 ounces fresh or frozen cranberries (about 3 cups)
Fresh-ground black pepper
4 teaspoons cider vinegar
1 chicken (3 to 3 /2 pounds)
⅔ cup brown sugar

Step 1
Heat the oven to 425°. Rub the chicken cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper and put the orange zest inside. Twist the wings of the chicken behind the back and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast the chicken until just done, 50 to 60 minutes.

Step 2
Meanwhile, in a medium stainless-steel saucepan, bring the cranberries to a boil with the apple, raisins, brown sugar, apple juice, vinegar, ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and simmer over moderate heat, stirring occasionally, until the liquid has thickened and the fruit is tender, about 15 minutes.

Step 3
When the chicken is done, transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the orange juice. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Serve the chicken with the orange sauce and the chutney.

Recipe from Food & Wine

Kayley Herrmann

Hi there! I am a recent graduate from the University of Utah in Strategic Communications studies with a minor in Art Technology.

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