| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 4g | 20g |
| sugars | fibre | protein | salt |
| 15g | 3g | 25g | 1g |
There’s something both nostalgic and exotic about the Myrtle Cinnamon Roast Chicken recipe. This dish provides a unique twist on the traditional roast chicken, infusing it with a burst of fruity flavors and warm spices that remind me of fall evenings in the Rocky Mountains. Gordon and I often find ourselves retreating to a cozy cabin or setting up a campfire as the crisp air of autumn rolls in. This roast chicken, with its hint of myrtle and sweet dried fruits, encapsulates that sense of warmth and comfort perfectly.
A Dish Packed with Nutrients
Not only does the Myrtle Cinnamon Roast Chicken taste amazing, but it’s also quite nutritious. Chicken is a high-protein, low-fat meat that contributes to muscle growth and repair. The dried fruits, such as apricots, prunes, and raisins, bring a natural sweetness to the dish, along with a good dose of fiber, vitamins, and antioxidants. Adding orange and apple slices introduces a bit of freshness and additional vitamin C, which is great for supporting your immune system.
The combination of spices—cinnamon, nutmeg, and cloves—not only provides warmth and complexity to the flavor profile but also has a range of health benefits. Cinnamon is known for its anti-inflammatory properties and its ability to help regulate blood sugar levels. Nutmeg and cloves also offer similar benefits, making this dish as good for your health as it is for your taste buds.
The Perfect Companion
The Myrtle Cinnamon Roast Chicken pairs wonderfully with a variety of side dishes. Consider serving it with a simple wild rice pilaf or roasted root vegetables to enhance the autumnal feel. For those who prefer a bit of a contrast, a tangy coleslaw or a crisp green salad can balance out the richness of the chicken and fruits.
If you love this recipe, you might also enjoy dishes that incorporate fruits and spices in savory forms, like a Moroccan Chicken Tagine or a traditional British Christmas Goose with a similar spice blend. This recipe draws on the same principle of balancing savory and sweet flavors to create a truly memorable main course.
For those who are perhaps less familiar with myrtle, don’t worry! If you can’t source fresh myrtle, a mix of bay leaves and rosemary sprigs makes a great substitute. Myrtle has a slightly floral, citrusy note that complements the sweet and savory elements of this dish beautifully. You’ll still achieve a magnificent flavor that’s sure to impress.
Whether you’re celebrating a special occasion or simply looking for a comforting, elegant meal to share with loved ones, the Myrtle Cinnamon Roast Chicken is a fantastic choice. It’s not just a meal; it’s an experience that brings the coziness of the Rocky Mountains to your dining table.
What You’ll Need
- 1 whole chicken (about 4-5 lbs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups mixed dried fruits (such as apricots, prunes, and raisins)
- 1 large orange, sliced
- 1 medium apple, sliced
- 1/2 cup apple cider
- 2 tablespoons fresh lemon juice
- 3-4 sprigs fresh myrtle (or substitute with a few bay leaves and rosemary sprigs)
Method
Step One
Preheat your oven to 375°F (190°C). Remove the chicken from its packaging and pat it dry with paper towels. Sprinkle the chicken inside and out with salt and black pepper.
Step Two
In a small bowl, mix together the olive oil, ground cinnamon, ground nutmeg, and ground cloves. Rub this spice mixture all over the chicken, ensuring it is evenly coated.
Step Three
Place the mixed dried fruits, orange slices, and apple slices inside the cavity of the chicken. Secure the cavity with kitchen twine or toothpicks to keep the fruit inside.
Step Four
Transfer the chicken to a roasting pan, breast side up. Pour the apple cider and fresh lemon juice over the chicken. Arrange the fresh myrtle sprigs (or substituted herbs) around the chicken in the roasting pan.
Step Five
Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the thickest part of the thigh is pierced with a skewer. Baste the chicken occasionally with the pan juices to keep it moist and flavorful.
Step Six
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve the Myrtle Cinnamon Roast Chicken with the roasted fruit and pan juices on the side. Enjoy!
