Date and Rosemary Roast Chicken
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Date and Rosemary Roast Chicken

I've always loved this recipe for Date and Rosemary Roast Chicken. I'd call this an important company worth dinner! Or in my case? A midweek mind blowingly delicious impress your husband dinner.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 250kcal

Ingredients

  • 3-4 pounds whole chicken thawed

Glaze

  • 1/4 cup honey
  • 1 tablespoon tamari or soy sauce
  • 3 tablespoons dijon mustard

Stuffing

  • 1 cup finely chopped dates I used baking dates that come in a brick you have to chop up
  • 2 tablespoons dry rosemary, or 4 tablespoons fresh rosemary chopped
  • 2 small lemons, juice & zest, I prefer organic especially when using zest!
  • 3 tablespoons of the glaze

Instructions

  • Preheat the oven to 375F.
  • Whisk together all of the ingredients for the glaze.
  • Stir together the stuffing ingredients.
  • Put your chicken in a dutch oven or pan you can cover well with tinfoil.
  • Pour/Stuff the stuffing into the cavity of the chicken.
  • Rub 1/3 of the glaze over the chicken and cover with oven safe lid or tented tinfoil.
  • Roast the chicken for about 20 minutes a pound.
  • Glaze halfway through roasting.
  • Glaze the chicken again when it reaches 170F, then let it rest for 10 minutes.
  • Scoop the stuffing out of the cavity, take the chicken out and put it on a carving block.
  • Whisk together the dates into the juices in the bottom of the pot, then pour into a dish. I use my 1 cup Pyrex glass measuring cup for easy pouring!
  • Slice the roast chicken, and put the dish of sauce on the table for pouring! Enjoy!