Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

Name: Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 3 kilograms whole chickens, raw with skin; 2 larges garlic cloves, minced; 59 milliliters chopped pecans, toasted; 237 milliliters bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish; 3 Tbsps chopped fresh or 1 tablespoon dried rosemary; 118 milliliters stone-ground mustard

Need a gluten free, dairy free, and whole 30 main course? Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney could be an awesome recipe to try. This recipe serves 8. One serving contains 916 calories, 75g of protein, and 63g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of chickens, garlic cloves, tablespoon rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Rinse chickens with cold water; pat dry with paper towels.

Ingredients you will need

Chicken

Water

Equipment you will use

Paper Towels

Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently.

Ingredients you will need

Chicken Drumsticks