Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

garlic-roast-chicken-chutney Photo: Tina Rupp; Styling: Renata Chaplynsky


  • 2 (3 1/2- to 4-pound) whole chickens, raw with skin
  • 1/2 cup stone-ground mustard
  • 2 large garlic cloves, minced
  • 3 tablespoons chopped fresh or 1 tablespoon dried rosemary
  • 1 cup bottled cranberry chutney (such as Crosse & Blackwell, or cranberry relish
  • 1/4 cup chopped pecans, toasted


1. Preheat oven to 375°.

2. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken.

3. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°).

4. Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture.

  • Prep Time:
  • Cook Time:

  • Serve rosemary and garlic rubbed chicken with a pecan cranberry chutney and toast to the holidays.
  • Yield: 8 servings (serving size: one-quarter chicken, skin removed, and 2 tablespoons chutney)

Nutritional Information

Calories per serving: 430
Fat per serving: 17g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 4g
Protein per serving: 52g
Carbohydrate per serving: 14g
Fiber per serving: 3g
Cholesterol per serving: 155mg
Iron per serving: 4mg
Sodium per serving: 488mg
Calcium per serving: 128mg

Good to Know

Removing the skin from the chicken after cooking will slash the fat without sacrificing flavor.