Holiday Fruit Stuffed Roasted Chicken


This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Prep Time:
45 mins
Cook Time:
1 hrs 45 mins
Additional Time:
10 mins
Total Time:
2 hrs 40 mins
1 whole roasted chicken


  • ¼ cup coarsely chopped walnuts

  • 1 (5 pound) whole chicken

  • salt and pepper, to taste

  • 2 tablespoons Italian-style salad dressing

  • 2 tablespoons butter, melted

  • 1 teaspoon grated orange zest

  • 1 teaspoon grated lemon zest

  • ½ teaspoon dried basil, or to taste

  • ½ teaspoon dried thyme, or to taste


  • 2 tablespoons butter

  • 1 apple, cored and chopped

  • 1 pear, cored and chopped

  • ½ cup pineapple chunks, drained

  • ½ cup cubed French bread

  • 5 pitted prunes, chopped

  • 1 cup seedless grapes, halved

  • 2 tablespoons Italian-style salad dressing

  • 2 tablespoons orange juice

  • 1 tablespoon apple cider

  • 1 teaspoon grated orange zest

  • 1 tablespoon honey

  • 1 teaspoon ground cinnamon


  1. Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.

  2. While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.

  3. Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.

  4. To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.

  5. Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.

  6. Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts (per serving)

720 Calories
43g Fat
30g Carbs
54g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 720
% Daily Value *
Total Fat 43g 55%
Saturated Fat 14g 69%
Cholesterol 182mg 61%
Sodium 431mg 19%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 20g
Protein 54g
Vitamin C 11mg 56%
Calcium 60mg 5%
Iron 4mg 21%
Potassium 688mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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