Roasted Raspberry Chicken with Kiwis Recipe
Roasting brings festivity to the homes; and roasting a chicken makes it grand and worthy to serve at special dinners; adding a twist to the traditional recipe this includes fruits as a delicious addition to the roasted bird. It is very economical which demands only affordable ingredients to the minimum but you can add more ingredients for extra layer of flavors without changing the main ones.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 50 minutes
- 1 whole chicken
- Salt to taste
- ½ teaspoon black pepper
- ¼ cup butter
- 1 teaspoon lime zest (optional)
- ¼ cup white wine
- ½ cup raspberry preserves (seedless)
- 2 medium sized kiwi (peeled and sliced)
- ¼ teaspoon garlic powder
Preheat the oven to 425 degrees F; take a rimmed baking pan large enough to hold the chicken; set aside.
Rinse the chicken and use paper towels to pat it dry.
In a small bowl combine salt, pepper, butter and garlic powder; apply the mixture to the chicken with the help of a brush; make sure to coat evenly.
Arrange the seasoned chicken on the prepared baking pan and tie legs together at the joint with a kitchen twine; place the tray in the oven and bake at 425 degrees F for 40 minutes basting frequently with the remaining butter mixture until chicken is tender and cooked completely.
In the mean time heat ½ cup raspberry preserves in a saucepan over medium heat along with ¼ cup white wine and 1 teaspoon lime zest. Bring to a boil; reduce the heat to low and cook for 3-4 minutes until sauce thickens. Taste it and add seasonings as you go.
Discard fat from the tray; pour prepared sauce over the chicken; baste it completely with the sauce using a brush; top chicken with the kiwi slices; return tray back to the oven; bake for another 8-10 minutes until the juices start to caramelize lightly; check the doneness of the chicken either by cutting the thickest part with a fork tip or use a thermometer to read the internal temperature of the thickest part; ideal temperature should be 165 degrees F.
Take the chicken out of oven when done; transfer to a serving platter; allow it to rest for 10 minutes before taking it to the cutting board; collect the drippings from the tray (if there is any); cut the chicken to your preference and serve with pan drippings.
Notes & Tips:
- Instead of whole chicken you can use selected parts for this recipe.
- Baking time depends on the thickness of the chicken.
- You can use fresh or dried herbs as a part of the rub mixture.
- Seasoned chicken can be refrigerated for 24 hours before baking it.