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Twin Cities Fruit and Honey Roast Chicken

Twin Cities Fruit and Honey Roast Chicken Recipe

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Prep/Cook Time: 75 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1
4 tablespoons melted butter, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
Salt and freshly ground pepper to taste
3 tablespoons honey
1 large onion, peeled and halved, divided
1 cup pitted dried apricots
1 cup pitted prunes


  1. Preheat oven to 425° F. Remove giblets from chicken. Combine melted butter with cinnamon, cardamom, salt and pepper. Rub chicken with about 1 tablespoon of seasoned butter.
  2. Combine remaining butter with honey and set aside.
  3. Place 1/2 onion in body cavity of chicken. Slice remaining onion and reserve. Place chicken in a shallow roasting pan; roast for 30 minutes. Reduce oven to 375° F. Arrange reserved sliced onion and dried fruit around chicken and drizzle honey butter over all.
  4. Continue to roast an additional 30 to 45 minutes, until chicken is well glazed and fruit and onion slices are tender, but still hold their shape.
  5. When done, meat thermometer inserted in thickest part of thigh should register 180° F. Remove from oven and serve chicken with fruit and pan juices.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 537

  • Total Fat 24.9g (0%)

  • Saturated Fat 11.4g (0%)

  • Trans Fat 0g

  • Cholesterol 129mg (0%)

  • Sodium 58mg (0%)

  • Total Carbohydrate 65g (0%)

  • Dietary Fiber 6g

  • Sugars g

  • Protein 22g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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