Succulent sweet and savory chicken with hearty wild rice will have your guests coming back for more! A delicious holiday dish.
- 1 Medium to large whole chicken (rinsed and patted dry)
- 1/2 C. The Olive Tap’s Cranberry Pear Balsamic Vinegar
- 1/4 C. honey
- 1/2 C. The Olive Tap’s Herbs de Provence Olive Oil or Holiday Herb Olive Oil
- 1 T. Dijon mustard
- 1/2 t. salt
- 1/4 t. fresh ground black pepper
- 1 Package prepared wild rice
- 1/2 C. Dried cranberries
- 1 C. Arugula
- 1/4 C. Coarsely Chopped Pistachios or Walnuts
Directions:
- Place clean chicken in a large resealable bag and set aside.
- Mix balsamic vinegar, honey, oil, mustard and salt and pepper in a small bowl. Whisk until emulsified.
- Reserve 1/3 C. of the glaze for later basting and pour the remainder over the chicken in the bag. Seal the bag and manipulate the bag to coat the chicken thoroughly. Let marinade 4 to 6 hours, or overnight (24 hours max).
- Heat oven to 400 degrees.
- Prepare the wild rice, adding the cranberries, arugula and pistachios or walnuts to the prepared rice. Set aside to cool for a few minutes.
- Remove chicken from the bag and place it on a large cutting board for preparing to stuff. With heavy duty kitchen scissors, cut open the top of the chicken, creating a sizable cavity for stuffing.
- Take the prepared stuffing mixture and stuff the chicken and place in a large roasting pan. Drizzle a portion of the marinade from the bag over the bottom of the pan.
- Roast 40 min, and then baste chicken and rice with the reserved glaze (reserved from above). Important: Do not use the marinade from the chicken for basting.
- Repeat basting every 5 to 7 minutes until chicken is 165 degrees on an instant read thermometer and juices run clear (about 1 hour total cooking time).
- When the chicken is done, place on a serving platter and serve. Enjoy with your favorite vegetable or salad.
An Olive Tap Original by Jean
Recipe originally appeared at https://theolivetaprecipes.com/recipes/sweet-roasted-chicken-with-wild-rice/
