Roast Chicken with Pear, Pistachio + Cranberry Stuffing
Roasted chicken was always part of my Christmas meal when I was growing up. I try to continue the family tradition with this simple farm style meal that my great Aunt used to prepare every year. The chicken was free range and raised in her back yard on grass and vegetable scraps from the garden. The stuffing was made with pear, pistachio and cranberry or at other times apple, prunes and hazelnut. What I love is that the stuffing is so moist and full of great tasty flavours that explode in your mouth. I like to serve this with my cinnamon roasted sweet potato, green beans and a simple garden salad.
What’s good about it:
Chicken is a great source of protein, containing all the essential amino acids needed to repair and sustain lean muscle. A good protein intake can help support hormone production such as GH, testosterone and thyroid that can be suppressed by ageing, stress and poor diet. Hormones such as testosterone help boost lean muscle mass and bone mass as well help in reducing body fat.
Pear, Pistachio + Cranberry Stuffing
1 onion, finely chopped
1 pear, finely diced
50 g pistachio nuts, chopped
50 g dried cranberries or cherries
small bunch parsley, chopped
few sprigs of fresh thyme
1 lemon
Chicken
1.6 kg whole free range or organic chicken
1 cup apple or pear cider
Preheat oven to 200 C.
Caramelise the onion in a little olive oil until golden then add the pear.
Cook for 10 minutes until golden and pear is soft.
Combine into a bowl with the pistachio, cranberry, thyme , parsley, lemon zest, a little lemon juice.
Stuff this into the cavity of the chicken.
Rub in a little olive oil over the whole chicken and sprinkle with a little sea salt and white pepper.
Place chicken in a shallow baking tray or cast iron pan
Roast for 40 minutes then pour over 1 cup apple or pear cider.
Roast for another 20 – 30 minutes – the chicken should be golden and cooked through. You can check by inserting a knife in the thickest part of the thigh – if the juices are a little pink, roast for another 10 minutes.
Remove from the oven, strain the pan juices and cover loosely with foil.
Rest the chicken for 10 minutes whilst you make the jus / gravy.
Skim off any surface fat from the pan juices and pour into a small pot.
Add 1 cup of chicken stock and warm through. You can thicken the jus by reducing for a minute or so.
Serve and enjoy with leafy greens, vegetables and fresh lemon wedges.
NUTRITIONAL INFO PER SERVE
Protein: 31g
Total fat: 14 g
Saturated: 3 g
Carbs: 14 g
Fiber: 3 g
Sugars: 9 g
Kilojoules: 1370
Calories: 327
NOTES:
For nut allergies, use cooked quinoa or brown rice in place of pistachio.
For those who want turkey this Christmas, A 6 kg turkey will take about 4 – 4 1/2 hours to cook in a low 160 C oven. Baste every 30 minutes. Cover bits like the legs with foil if necessary. Triple the stuffing recipe – make your gravy separately using proper chicken or turkey stock and enjoy.
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Contact Teresa Cutter
Hi Teresa – this sounds lovely, and I am keen to try it out this festive season! My daughter has a severe nut allergy – can you suggest any other options to balance and augment the flavours? thanks so much!
Can’t wait to try this! Thanks Teresa
This Xmas recipe looks amazing!
Can I use a turkey instead?
Yes you can… A 6 kg turkey will take about 4 – 4 1/2 hours to cook in a low 160 C oven. Baste every 30 minutes. Cover bits like the legs with foil if necessary. Triple the stuffing recipe
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Hi Teresa, sorry in advance for the silly question – but is the apple/pear cider meant to be the alcoholic kind? I have been loving all your recipes BTW, thanks a lot. Regards, Michelle
You can use any type of cider or even apple or pear juice will be great too!
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Hi Teresa,
I was wondering whether you can make the stuffing ahead of time and if so, how long it would last? Thanks! Anna
Yes you can. Make a day ahead is good. Tx
Just made it for dinner as a test run for Christmas Day – it was fantastic and the house smelled nice too! Thanks very much
Truly all your recipes are so simple yet so amazing…thanks so much!
Hey just wondering how many people this serves?
thanks!!
Yikes it’s going to be 39c on Sunday! I can cook the chicken sat night and serve cold, yes?
Cook the chicken day before you enjoy it and serve cold as a platter. Perfect Kelly. Merry Christams.
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I noticed on a smh website this recipe also included almond meal? Is this recipe best with or without the almond meal ? They both sound very nice?
Both great Jeanette : xx
Just made this for Xmas lunch, along with your rice paper rolls, fish tacos, Mediterranean veg salad with Quinoa and sweet potato chips. Its been the best Xmas dinner yet. Thanks so much Teresa for making my Christmas Dinner healthy and so delicious x
I made this stuffing for the turkey for Christmas Eve dinner (I’m South American we do Xmas eve dinner and open pressies at midnight … We’re just eager!) and the fig and pomegranate salad (and a not so healthy pork roast and potato salad for the boys hehe)… An absolute hit! Especially the stuffing! It was AMAZING! Thank you so such a great recipe and making me look like an awesome cook!
Love your work
Delicious – I used the rest of the apple juice later to do your poached salmon. Just can’t go wrong with your recipes!
Best ever roast chicken Teresa, stuffing was amazing
Just made this for our Easter lunch – it was my first time making roast chicken and it came out moist and beautiful!!! I didn’t have any cranberries, so I used goji berries and a tart apple! Had it with carrot & cinnamon souffle, and a big rocket & pear salad… Yuuummm!!!