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.
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!
Nutrition
Calories: 250kcal