Roast chicken with cranberries and pistachios from the oven

Roast chicken with cranberries and pistachios from the oven

Portions: 8 persons | Preparation: 120 minutes

With a golden crust and a berry and nut filling, this delicious one looks great on a festive table or is an ideal lunch for the whole family!

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Roast chicken with cranberries and pistachios from the oven
Roast chicken with cranberries and pistachios from the oven

Portions: 8 persons | Preparation: 120 minutes

With a golden crust and a berry and nut filling, this delicious one looks great on a festive table or is an ideal lunch for the whole family!

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Winter | Region: North America | Preparation: Bake | Menu: Meat dishes | Cuisine: American recipes

Ingredients

  • 1 onion, small
  • 1 clove garlic
  • 30 g pistachios, unsalted
  • 2 tbsp olive oil
  • 40 g cranberries, dried
  • ⅓ bunch parsley
  • 2 eggs
  • 120 g breadcrumbs
  • salt, to taste
  • pepper, to taste
  • 1.5 kg roast chicken

Instructions

  1. Peel and finely chop the onion and garlic.
  2. Chop the pistachios.
  3. Heat a tablespoon of olive oil in a pan.
  4. Add the onions, garlic, pistachios and cranberries.
  5. Sauté for 8-10 minutes until the onions are soft … mix well.
  6. Preheat the oven to 190 degrees.
  7. Stuff the roast chicken with the prepared mixture.
  8. Secure the hole with toothpicks and tie the legs tightly with kitchen twine.
  9. Rub the chicken on all sides with the remaining oil.
  10. Season with salt and pepper.
  11. Bake in the oven for 70-80 minutes.
  12. Cover the finished roast chicken with aluminum foil and let stand 10-15 minutes before serving.

Utensils

  • knife
  • cutting board
  • pan
  • spatula