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Herb-Roasted Chicken with Apple Stuffing
Apple stuffing complements the fresh herb flavors of roast chicken.
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh or 1 teaspoon dried marjoram leaves
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 whole roasting chicken (4 pounds)
Apple Stuffing (below)
1. Heat oven to 375°F. Turn Function dial to Rotisserie. Mix oil, thyme, marjoram, lemon peel,
salt and pepper; rub into chicken skin.
2. Make Apple Stuffing. Stuff chicken just before roasting, not ahead of time. Fill body cavity
lightly with stuffing. (Do not pack; stuffing will expand while cooking.) Insert rotisserie spit
lengthwise through center of chicken and stuffing; secure skewer screws on both skewers
holding chicken. Tie wings and legs securely with string.
3. Roast chicken on rotisserie over baking/drip pan 1
1/
2
to 1
3/
4
hours or until meat thermometer
reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Remove rotis-
serie spit and skewers. Place chicken on platter; cover loosely with aluminum foil and let
stand about 15 minutes for easiest carving. Serve chicken with stuffing. 6 servings.
Apple Stuffing
4 cups soft bread cubes (7 slices bread)
1/2 cup chopped unpeeled tart apple
1/2 cup raisins, if desired
1/4 cup butter or margarine, melted
1 small stalk celery, chopped (1/4 cup)
1 small onion, chopped (1/4 cup)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients in large bowl.
Reprinted with the permission of General Mills, Inc.
