Stuffed Roast Chicken with Cranberries and Apples

Hey y’all! Get ready to add a festive twist to your dinner table with this mouthwatering Stuffed Roast Chicken with Cranberries and Apples. The combination of juicy, herb-roasted chicken and a sweet-tart stuffing makes this recipe perfect for holiday feasts, cozy family dinners, or any time you want to impress your guests. Trust me—this show-stopping main course bursts with flavor and looks stunning on any table. Let’s get cooking!

Why You’ll Love This Stuffed Roast Chicken with Cranberries and Apples

• Each bite balances savory, sweet, and tart flavors for a truly memorable meal.
• Makes a beautiful holiday centerpiece or weekend family favorite.
• The fruity, herby stuffing keeps the chicken tender and juicy every time.
• Prep in under 20 minutes—then the oven does most of the work for you!
• Leftovers stay moist and are delicious in sandwiches or salads.

Ingredients for Stuffed Roast Chicken with Cranberries and Apples

• 1 whole chicken (about 4-5 lbs), giblets removed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, melted
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons dried thyme (or 2 tablespoons fresh, chopped)
• 1 teaspoon dried sage
• 1 large apple (Granny Smith or Honeycrisp), diced
• ¾ cup dried cranberries
• ½ cup chopped celery (about 1 stalk)
• ½ cup chopped onion
• 1 cup fresh breadcrumbs
• ½ cup chicken broth
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley

Directions: How to Make Stuffed Roast Chicken with Cranberries and Apples

Step 1: Prepare the Bread Stuffing with Cranberries and Apples

1. In a skillet over medium heat, sauté the onion and celery in 1 tablespoon olive oil until softened, about 4 minutes.
2. Add the garlic and cook for an additional 1 minute.
3. Remove from heat and stir in the apples, dried cranberries, breadcrumbs, parsley, thyme, sage, salt, and black pepper.
4. Mix in the chicken broth just until the stuffing is moistened. Set aside to cool slightly.

Step 2: Season and Stuff the Chicken

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry inside and out with paper towels.
3. Rub the skin with the melted butter and remaining olive oil.
4. Season the outside and inside cavity well with extra salt, pepper, and thyme.
5. Loosely stuff the cavity with the cranberry-apple stuffing (do not overpack; any extra can go in a small baking dish).

Step 3: Roast the Chicken

1. Place the chicken, breast-side up, on a rack in a roasting pan (see why a rack helps here).
2. Tuck the wings under and tie the legs together with kitchen twine.
3. Roast in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
4. If needed, cover loosely with foil in the last 20 minutes to prevent over-browning.
5. Let rest for 15 minutes before carving.

Notes for the Best Stuffed Roast Chicken with Cranberries and Apples

• For extra crisp skin, start roasting at 425°F (220°C) for 20 minutes, then reduce to 375°F (190°C) for the remainder.
• Do not overstuff; the stuffing expands as it cooks (USDA stuffing safety tips).
• Use homemade or day-old rustic bread for the most flavorful stuffing.

Variations for Stuffed Roast Chicken with Cranberries and Apples

• Pecan & Cranberry Version: Add ⅓ cup chopped pecans to the stuffing for nutty crunch.
• Sausage & Apple: Brown and crumble ½ lb Italian sausage and mix into the stuffing for savory depth.
• Gluten-Free Option: Substitute gluten-free bread crumbs for the regular breadcrumbs.

Required Equipment

• Sharp kitchen knife
• Cutting board
• Large mixing bowl
• Large skillet
• Roasting pan with rack
• Kitchen twine
• Meat thermometer

Storage Instructions for Stuffed Roast Chicken with Cranberries and Apples

• Store leftovers (carved or whole) in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in a 325°F (160°C) oven or use a microwave for single servings.
• Freeze chicken meat and stuffing separately for up to 2 months—thaw overnight in the fridge before reheating.

Serving Suggestions & Pairings for Stuffed Roast Chicken with Cranberries and Apples

• Serve with roasted root veggies like carrots, parsnips, and sweet potatoes.
• Pair with creamy mashed potatoes or wild rice pilaf.
• A tart apple cider or a fruity Pinot Noir makes an excellent beverage match (learn about wine pairings here).

Pro Tips for Perfect Stuffed Roast Chicken with Cranberries and Apples

• Use a meat thermometer for fail-proof juiciness—insert into the thickest thigh without touching bone.
• Baste the chicken with pan drippings twice during roasting for an ultra-crispy skin.
• Let the chicken rest after roasting so juices redistribute and every slice is tender (expert roasting tips).

Stuffed Roast Chicken with Cranberries and Apples FAQ

Can I prepare the stuffing ahead of time?

Yes! You can make the stuffing up to 24 hours in advance—store covered in the fridge until ready to use. Bring to room temperature before stuffing the chicken.

Is it OK to leave the stuffing inside after roasting?

For food safety, remove any leftover stuffing from the chicken cavity before storing and refrigerate separately.

What apples work best for this recipe?

Firm, tart-sweet apples like Granny Smith or Honeycrisp hold their shape and offer the perfect balance of flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: Serves 6-8

★★★★★ 4.80 from 120 ratings

Stuffed Roast Chicken with Cranberries and Apples

yield: 6 servings

prep: 25 mins

cook: 20 mins

total: 50 mins

A succulent whole chicken roasted to perfection and stuffed with a flavorful mixture of fresh apples, dried cranberries, herbs, and bread for a festive, juicy, and aromatic dinner centerpiece.

🖨️ Print Pin Recipe

Ingredients

• 1 whole chicken (about 4 lbs), giblets removed
• 1 cup dried cranberries
• 1 large apple, diced
• 2 cups day-old bread cubes
• 1 medium onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons dried thyme
• 3 tablespoons unsalted butter, melted
• Salt and black pepper to taste

Instructions

1. 1
   Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels. Season the inside and outside of the chicken with salt and black pepper.
2. 2
   In a large bowl, combine dried cranberries, diced apple, bread cubes, chopped onion, parsley, dried thyme, and melted butter. Toss until well mixed.
3. 3
   Fill the chicken cavity with the cranberry and apple stuffing, packing it gently so as not to overfill.
4. 4
   Place the stuffed chicken breast-side up in a roasting pan. Brush the outside with additional melted butter if desired.
5. 5
   Roast the chicken in the preheated oven for about 1 hour and 35 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. 6
   Let the chicken rest for 10 minutes before carving. Serve with pan juices and extra stuffing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 490 caloriescal

Protein: 43gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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