Cranberry Glazed Roast Chicken with Herb Stuffing Recipe

Ingredients:

• 1 whole chicken (about 4 lbs)

• 1/2 cup cranberry sauce

• 2 tablespoons honey

• 1 tablespoon balsamic vinegar

• 1 tablespoon Dijon mustard

• 2 tablespoons butter, melted

• Salt and pepper to taste

Stuffing:

• 4 cups cubed day-old bread

• 1/2 cup dried cranberries

• 1/2 cup chopped pecans

• 1/2 onion, finely chopped

• 2 celery stalks, diced

• 2 tablespoons fresh parsley, chopped

• 1/2 teaspoon dried thyme

• 1/2 teaspoon sage

• 1 cup chicken stock

Instructions:

1. Prepare the Chicken: Preheat oven to 375°F (190°C). Season the chicken inside and out with salt and pepper.

2. Make the Stuffing: In a large bowl, combine bread cubes, cranberries, pecans, onion, celery, parsley, thyme, and sage. Drizzle chicken stock over the mixture and toss to combine. Stuff the chicken cavity with the mixture.

3. Make the Glaze: In a small bowl, mix cranberry sauce, honey, balsamic vinegar, mustard, and melted butter. Brush half over the chicken.

4. Roast the Chicken: Place the chicken in a roasting pan. Roast for 1 hour 30 minutes, basting with the remaining glaze every 30 minutes. The internal temperature should reach 165°F (74°C).

5. Serve: Let the chicken rest for 10 minutes before carving. Serve with additional cranberry sauce on the side!