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Source: Food and Wine Quick from Scratch

Roast Chicken with Cranberry Apple Raisin Chutney
Cranberries may call the holidays to mind, but this combination tastes great any time of the year. You can serve the chutney warm or at room temperature; if there’s any leftover, use it to light up a chicken, turkey, or ham sandwich.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 54 minutes
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1 whole chicken, 3 to 3 1/2 pounds
pinch salt
pinch fresh ground black pepper
4 three-inch long strips grated orange zest
1 tablespoon olive oil
1 twelve-ounce package cranberries, (about 3 cups, fresh or frozen)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch chunks
1 cup raisins
2/3 cup brown sugar
1/2 cup apple juice
4 teaspoons cider vinegar
1/4 teaspoon ground ginger
1/2 cup fresh orange juice, (from about 1 orange)




Heat the oven to 425 degrees. Rub the chicken cavity with 1/4 teaspoon salt and 1/8 teaspoon pepper and put the orange zest inside. Twist the wings of the chicken behind the back and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast the chicken until just done, 50 to 60 minutes.

Meanwhile, in a medium stainless-steel saucepan, bring the cranberries to a boil with the apple, raisins, brown sugar, apple sauce, vinegar, ginger, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and simmer over moderate heat, stirring occasionally, until the liquid has thickened and the fruit is tender, about 15 minutes.

When the chicken is done, transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the orange juice. Bring to a boil, scrapping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Serve the chicken with the orange sauce and the chutney.


Wine Recommendation: This sweet, fruit-laden dish is best with a wine that shares these characteristics, such as a slightly chilled bottle of Chinon from the Loire valley in France or a Dolcetto from Italy.


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