| Prep: 15 mins | Cook: 1 hr 20 mins – 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 18g | 4g | 25g |
| sugars | fibre | protein | salt |
| 14g | 3g | 34g | 1.2g |
Embracing Fresh Ingredients
There’s something incredibly comforting about roasting a chicken, and the Stone Parsley and Herb Roasted Chicken holds a special place in my heart. It takes me back to my sunny California roots, where fresh fruits and herbs are a kitchen staple. Including peaches and plums in a savory dish might sound unconventional, but trust me, their natural sweetness balances beautifully with the earthy herbs, creating a symphony of flavors.
A Health-Conscious Feast
Beyond its delightful taste, this recipe aligns perfectly with a health-conscious lifestyle. Peaches and plums are rich in vitamins A and C, antioxidants, and fiber, promoting healthy skin, boosting your immune system, and aiding digestion. Using olive oil instead of butter cuts down on saturated fats, making it a heart-healthy choice without compromising on flavor. The addition of garlic and onions also brings in anti-inflammatory and antibacterial properties, making this dish not only delicious but also nutritious.
The versatility of Stone Parsley and Herb Roasted Chicken makes it a standout at any gathering. It’s perfect for a regular family dinner, yet sophisticated enough for a special occasion. The robust flavor pairs wonderfully with a simple side of roasted vegetables, or even a refreshing quinoa salad. If you’re a wine enthusiast like myself, a crisp Chardonnay or a fruity Pinot Noir enhances the meal, completing this West Coast-inspired experience.
Similar Dishes to Consider
If you love this recipe, you might also enjoy other fruit-infused dishes such as pork tenderloin with apple compote or turkey breast with cranberry sauce. These dishes similarly juxtapose the savory with a touch of sweetness, creating a remarkable depth of flavor. Experimenting with different fruits and herbs can also open up a whole new world of culinary possibilities.
What sets this recipe apart is its ease of preparation. With straightforward ingredients that are easy to find, this dish can be whipped up without breaking a sweat. The aroma of fresh rosemary, thyme, and parsley mingled with the rich scent of the roasting chicken creates an inviting atmosphere, making it a family favorite in my household. My three children love it, and it’s reassuring to know they’re enjoying a meal that’s as wholesome as it is flavorful.
I hope you try the Stone Parsley and Herb Roasted Chicken and find as much joy in it as I do. It’s a recipe that embodies warmth, health, and the simple pleasure of good food shared with those you love.
What You’ll Need
- 1 whole chicken (4-5 lbs)
- 3 peaches, pitted and quartered
- 3 plums, pitted and quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 large onion, quartered
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 1 bunch fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Method
Step One
Preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat dry with paper towels.
Step Two
In a small bowl, mix together the olive oil, balsamic vinegar, honey, salt, and black pepper. Rub this mixture all over the chicken, ensuring it is fully coated.
Step Three
Place the chicken in a large roasting pan. Surround it with the peaches, plums, onion, garlic, and lemon halves.
Step Four
Sprinkle the chopped parsley, rosemary, and thyme over the chicken and the fruits and vegetables in the pan.
Step Five
Pour the chicken broth into the bottom of the roasting pan.
Step Six
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the chicken is pierced.
Step Seven
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted fruits and vegetables from the pan.
