Raspberry Roast Chicken

Raspberry Curd Stuffed Roast Chicken

This is one of those recipes that feels a lot harder than it is, but all it takes is a little elbow grease. Spatchcocking the chicken (removing the backbone and flattening it) gives you faster, more even cooking, while stuffing raspberry curd under the skin delivers a delicious sweet glaze that melts into the meat. Roasting it over onions in a Dutch oven keeps everything juicy and builds an unreal pan base. Also, these might be some of the best onions I've had.

Ingredients

• 1 whole chicken (3.5–4 lbs)
• 200g raspberry curd
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp rosemary
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 2 onions, sliced
• 3/4 cup water

For the skin:

• Additional salt and black pepper (to taste)
• Cooking spray (or light oil)

Directions

1. Mix the raspberry curd with the spices. 

2. Spatchcock the Chicken. Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press firmly on the breast until it cracks so it lays flat. Pat the chicken dry with paper towels.

2. Add three quarters of the raspberry curd mixture under the skin. Stuff the breasts, and thighs. Using your hands or a spatula, massage the mixture evenly so it spreads under the skin. Spread the rest of the curd on the exterior of the chicken until evenly coated. Add the remaining salt, pepper and spray it with olive oil.

3. Slice the onions, and add them to your pan along with the water. Lay the chicken on top (skin side up), flipping the thighs outward so they cook evenly with the breast, and tuck the wings underneath the bird to prevent burning.

4. Roast uncovered at 400°F for about 45 minutes, or until:

Skin is golden and crisp, or internal temp reaches 160°F (breast) and 170°F (thighs). The chicken will continue to cook after you take it out of the oven and let it rest. This is key for tender, juicy meat.

5. Let rest for 10 minutes before carving. Serve with the softened onions and spoon the pan juices over the top.

Nutrition (Approximate, per serving ~ 1/4 chicken)

• Calories: 515
• Protein: 43g
• Fat: 27g
• Carbs: 15g