Placing nut butter under the skin of the chicken while it cooks helps to reinforce the nut flavor while keeping the meat extra moist. The chicken is roasted, then carved and served with a pecan-studded cranberry relish. Simple and delicious—the perfect combination.
Roasted Chicken with Pecans & Cranberries
Pecan
Holiday & Special OccasionMain Dish
Gluten Free
prep
20
minscook
60
minsmake
6
servings3/4 cup
Fisher® Chopped Pecans, toasted, divided
1/4 cup
(1/2 stick) unsalted butter, softened
1 teaspoon
fresh thyme leaves
1 whole
chicken (about 4 pounds)
2 tablespoons
vegetable oil
12 ounces
fresh or frozen cranberries
1-1/2 cups
sugar
1/2 cup
orange juice
1/2 cup
water
2 teaspoons
red wine vinegar
Food Safety Instruction
DIRECTIONS
- Heat oven to 375°F. Combine ¼ cup Fisher® Pecans, butter and thyme in small bowl.
- Loosen skin from chicken breasts, thighs and legs. Spread half the butter mixture under skin. Brush oil onto outside of chicken and season well with salt and ground black pepper. Place on rack in roasting pan with breast-side up.
- Bake 55-60 minutes until juices run clear and internal temperature reaches 165°F. Let stand 10-15 minutes before carving.
- Meanwhile, combine cranberries, sugar, orange juice and water in medium saucepan. Cook on medium heat 8-10 minutes or until cranberries start to burst. Strain cranberries and return cooking liquid to pan. Cook on medium heat 2-3 minutes or until reduced and syrupy. Stir in vinegar, cooked cranberries and ¼ cup nuts.
- Microwave remaining butter mixture until melted. Carve chicken and arrange on serving platter. Drizzle with butter. Sprinkle with remaining ¼ cup nuts and serve with cranberry sauce.
PRODUCT USED
Tips
To toast pecans, arrange on ungreased baking sheet. Bake in 375°F oven for 5-8 minutes or until one shade darker in color, stirring occasionally.
For food safety, reserve half the butter mixture in a separate small bowl before spreading the remaining butter onto chicken.
