Oil Roast Chicken with Bread Stuffing
Serves: Four | Prep: 20 min | Cook: 1 hr, 10 min
Ingredients:
Oil Roasted Chicken with Bread Stuffing:
1 large baguette, halved lengthwise
4 lb whole chicken
1 orange, halved
5-6 thyme sprigs
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
2 Tbsp butter
1 onion, chopped
2 garlic cloves, minced
1 tsp fresh thyme, minced
1/2 cup dried cranberries
1/2cup pecans, roughly chopped
Directions:
Preheat oven 375F/190C.
Prepare a roasting pan with a rack by cutting a baguette in half lengthwise, then in half again, placing the pieces in the tin. Set a roasting rack on top of the bread and place the chicken breast-side up on the rack, making sure most of the bread is underneath to catch the juices. Pat the chicken dry with paper towels, then season the cavity and outside with salt and pepper. Drizzle olive oil over the chicken and any visible bread, and stuff the cavity with orange slices and thyme sprigs. Roast the chicken for about 15–18 minutes per pound, or until the internal temperature reaches 165F.
Once cooked, remove the chicken from the tray and let the juices run over the bread. Cover the chicken with foil and let sit for 15 minutes before carving. Remove the rack from the pan and return the bread to the oven for 5–10 minutes to crisp slightly.
Meanwhile, make the bread stuffing by melting butter in a skillet over medium heat. Add the onions and cook for 3–5 minutes until soft, then add the garlic and fresh thyme and cook for another 60-30 seconds. Remove from heat. Cut the baked bread into cubes and return them to the tray with the onion mixture, dried cranberries, and chopped pecans. Stir gently to combine and serve alongside the roasted chicken.
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