Roast Chicken with Apple Stuffing

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins


1 (3 1/2- to 4-pound) whole roasting chicken
1teaspoon salt
3/4teaspoon black pepper
1tablespoon butter
1 apple, peeled, cored and finely diced
1 onion, 1/2 finely diced and 1/2 reserved
2tablespoons fresh tarragon, chopped
1/2cup dry breadcrumbs
1/4cup apple cider
1/2teaspoon salt
1/4teaspoon black pepper
2tablespoons flour
1/2cup apple cider
1/2cup chicken broth (fat-free)
1tablespoon fresh tarragon, chopped
1tablespoon apple cider vinegar


  1. Make stuffing by melting butter in non-stick skillet over medium heat. Place apple pieces in skillet; sauté. Add onion diced pieces; sauté until softened, about 3 minutes. Remove from heat. Stir in tarragon, breadcrumbs and apple cider. Add salt and pepper; stir. Set aside. Preheat oven to 400F.
  2. Loosen skin on breasts and thighs of chicken by sliding fingers under skin.  Push stuffing under skin, distributing evenly. Tie legs with six inch piece of butcher twine. Sprinkle 1 teaspoon salt and 3/4 teaspoon black pepper on inside and outside of chicken. Place onion half inside the cavity of chicken. Place chicken in roasting pan; bake for 1 hour.
  3. To make sauce, transfer chicken from roasting pan to cutting board. Pour pan drippings into sauce pan, scraping bits from bottom of pan. Whisk in flour.  Warm over medium heat. Gradually whisk in apple cider and chicken broth. Bring to simmer; cook over very low heat for 3 minutes. Stir in tarragon and apple cider vinegar.
  4. Carve chicken; arrange on serving plate. Pour sauce into pitcher and pass separately

Nutritional Info *per serving

  • Glycemic Load 1.97
  • Calories 520
  • Fat 24g
  • Saturated Fat 8g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 9g
  • Cholesterol 140mg
  • Sodium 1140mg
  • Potassium 530mg
  • Carbohydrate 29g
  • Fiber 3g
  • Sugars 12g
  • Protein 44g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 8%
  • Iron 20%