Honey Balsamic Chicken with Cous Cous Cranberry Stuffing

Photo: Allison Chorney

HONEY BALSAMIC ROASTED CHICKEN WITH COUS COUS CRANBERRY STUFFING

 

With Valentine’s Day right around the corner, why not start a little romance in the kitchen? Dan Clapson, founder of Start from Scratch, has provided this easy recipe to start the heat:

½ cup balsamic vinegar

¼ cup honey

1 roasting chicken

4 cloves garlic (minced)

1 yellow onion (chopped)

1 carrot (cut into ½” slices)

2 large potatoes

2 cups cous cous (cooked)

¼ cup butter (melted)

½ cup dried cranberries

¼ cup fresh basil (loosely chopped)

olive oil

salt and pepper

Preheat the oven to 400 degrees.

In a small bowl, combine the vinegar, honey, and garlic. Set aside.

Combine the chopped onion (but save half of it for later), carrots, cous cous, butter, cranberries and basil in a medium-sized bowl. Toss a few times to mix evenly.

Season stuffing with some salt and pepper, then pack into the, um, rear of the chicken.

Place the cubed potatoes, remaining half of onion in the bottom of a small roasting pan.

Place chicken on top of the vegetables in the pan.

Take the vinegar glaze and apply to the outside of the chicken, either by brush or by hand. Season with salt and pepper. Place any remaining glaze in the bottom of the pan.

Cover with tin foil and bake for 1 hour 10 minutes.

Remove tin foil and baste chicken with pan liquid.

Increase oven temperature to 450 degrees and let roast for another 20 minutes, or until the skin is crispy and the chicken is cooked through.

Let it sit for 10 minutes before serving.