Bursa-Style Roasted Chicken with Prunes and Cinnamon
Indulge in the rich flavors of Bursa with this succulent roasted chicken, adorned with sweet prunes and aromatic cinnamon, creating a dish that's as nutritious as it is delicious.
Equipment
- Roasting pan
- Small bowl
- Meat thermometer
- Basting brush
Ingredients
- 1 whole chicken (4-5 lbs or 1.8-2.3 kg)
- 1 cup prunes (150 g)
- 2 cinnamon sticks
- 1 tbsp ground cinnamon (15 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp salt (5 g)
- 1/2 tsp black pepper (2 g)
- 4 cloves garlic, minced (12 g)
- 1 large onion, sliced (200 g)
- 1/2 cup chicken broth (120 ml)
- 1 tbsp honey (21 g)
- Fresh herbs (thyme or rosemary), for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan.
- In a small bowl, mix together the ground cinnamon, salt, and black pepper. Rub this spice mixture all over the chicken, including under the skin and inside the cavity.
- Stuff the cavity of the chicken with prunes and cinnamon sticks.
- Drizzle the olive oil over the chicken and massage it into the skin.
- Scatter the sliced onions and minced garlic around the chicken in the roasting pan.
- Pour the chicken broth into the pan, taking care not to wash off the spice rub from the chicken.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with the pan juices.
- In the last 10 minutes of roasting, brush the chicken with honey to create a caramelized glaze.
- Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
- Garnish with fresh herbs before serving.
Notes
The prunes and cinnamon infuse the chicken with a sweet and warm flavor, typical of Bursa cuisine.
Letting the chicken rest before carving ensures the juices redistribute, making for a moist and flavorful meat.
Pair this dish with a side of roasted vegetables or a simple Mediterranean salad to complete the meal.