Beet Berry Relish with Roasted Chicken- Amazingly Delicious

Imagine a holiday feast where the centerpiece isn’t just a traditional roast but a flavorful twist that surprises and delights. Enter the Beet Berry Relish with Roasted Chicken—a dish that redefines comfort food with its vibrant colors and rich flavors. The beet and berry relish is a fresh take on the classic cranberry sauce, offering a sweet and tangy combination that pairs perfectly with the succulent, golden-brown chicken. This recipe is more than just a meal; it’s a culinary experience that sneaks in healthy veggies while keeping the whole family coming back for more.

Perfect for special occasions or a weekend dinner party, this dish effortlessly marries tradition with innovation. The stuffed chicken, filled with a savory mix of gluten-free stuffing, apples, onions, and celery, provides a hearty, satisfying bite, while the relish adds a burst of brightness to each plate. Whether you’re looking to impress guests or simply want to treat your family to something special, this Beet Berry Relish with Stuffed Roasted Chicken is sure to become a new favorite at your table.

Chef’s Notes- Beet Berry Relish with Roasted Chicken

• Pre-Prep Ingredients: Chop all vegetables and prepare the stuffing mix before starting the cooking process. This will make assembling the dish smoother and more enjoyable.
• Room Temperature Chicken: Allow the chicken to come to room temperature for about 30 minutes before roasting. This ensures even cooking and helps achieve that perfect golden-brown skin.
• Beet Stains: Wear gloves when handling beets to avoid staining your hands, or use a plastic cutting board to prevent stains on your wooden boards.
• Herb-Infused Stuffing: Add fresh herbs like rosemary, thyme, or sage to the stuffing for an extra layer of flavor. Sauté the onions and celery in butter before adding them to the stuffing mix for a richer taste.
• Crispier Skin: For an even crispier chicken skin, pat the chicken completely dry with paper towels before seasoning, and use a roasting rack to elevate the chicken in the pan.
• Relish Consistency: If you prefer a thicker relish, let it simmer for a few extra minutes until it reaches your desired consistency. Alternatively, mash some of the cranberries to help thicken the mixture.
• Resting Time: After roasting, allow the chicken to rest for at least 10 minutes before carving. This helps retain the juices, making the meat more tender and flavorful.
• Garnish Ideas: Garnish the dish with fresh herbs like parsley or rosemary for a pop of color. Serve the relish in a separate bowl to allow guests to add as much or as little as they like.
• Pairing: Pair this dish with mashed potatoes, roasted root vegetables, or a light green salad to create a balanced and visually appealing meal.
• Avoid Dry Stuffing: If the stuffing seems too dry, add a little more chicken or vegetable stock to moisten it before stuffing the chicken.
• Roasting Time: Keep an eye on the chicken during the last 30 minutes of roasting. If the skin is browning too quickly, cover it loosely with aluminum foil to prevent burning while ensuring the inside cooks thoroughly.
• Thermometer Check: Use an instant-read thermometer to check the stuffing’s internal temperature (165°F/74°C) to ensure both the chicken and stuffing are fully cooked.

Beet Berry Relish with Stuffed Roasted Chicken

Course: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

450

kcal

Resting Time

10

minutes

Total time

2

hours 

40

minutes

Get ready to wow your family with this Beet Berry Relish paired with a succulent Stuffed Roasted Chicken! This dish is a delightful twist on traditional cranberry relish, perfect for those who aren’t fans of cranberries. The vibrant beet and berry combination is not only delicious but also sneaks in some veggies for the kids. This recipe is a must-try for any turkey dinner or special occasion, and it’s sure to become a family favorite!

Ingredients

• Beet Berry Relish

• 1 cup pomegranate juice

• sliced ruby red beets, chopped

• 2 cups fresh cranberries (1 bag)

• 1 cup granulated sugar

• Roasted Chicken

• 1 whole chicken (5-7 pounds)

• 1 tsp garlic powder

• 3 tbsp salt (for cleaning cavity)

• 1 tsp salt

• 1 tsp black pepper

• 1 tbsp olive oil

• Stuffing

• 1/2 bag gluten-free seasoned stuffing mix

• 1 1/2 cups chicken or vegetable stock

• Alternative Ingredients:

• Pomegranate juice can be replaced with cranberry juice.

• Ruby red beets can be substituted with golden beets.

• Fresh cranberries can be replaced with dried cranberries reduce sugar if using sweetened.

• Gluten-free stuffing mix can be substituted with regular stuffing mix if gluten is not an issue.

• Chicken stock can be replaced with vegetable stock for a vegetarian option.

Directions

• Drain and chop the ruby red beets. In a saucepan, combine pomegranate juice, chopped beets, fresh cranberries, and granulated sugar. Bring to a boil over medium heat. Reduce heat and simmer for an additional 10 minutes until the mixture thickens slightly. Set aside to cool.
• Remove the neck and giblets from the chicken cavity. Rinse the chicken thoroughly under cold water and pat dry with paper towels. Rub the cavity with salt and rinse again.
• In a large mixing bowl, combine the gluten-free seasoned stuffing mix with chopped Granny Smith apple, onion, and celery. Pour in the chicken or vegetable stock and mix until well combined.
• Preheat your oven to 375°F (190°C). Stuff the prepared mixture into the cavity of the chicken. Season the outside of the chicken with garlic powder, salt, and black pepper. Drizzle olive oil over the chicken.
• Place the stuffed chicken on a roasting pan and cover it loosely with aluminum foil. Roast in the preheated oven until the stuffing reaches an internal temperature of 140°F (60°C), about 1 hour and 30 minutes.
• Remove the foil and continue roasting until the stuffing reaches an internal temperature of 165°F (74°C) and the chicken juices run clear when pierced with a knife at the thickest part of the thigh, about another 30 minutes.
• Let the roasted chicken rest for about 10 minutes before carving. Serve with the beet berry relish on the side.

Equipment

• chef’s knife
• cutting board
• baking sheet
• roasting pan
• casserole dish
• instant read thermometer
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 30g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 5g
• Sugar: 20g
• Vitamin A: 10IU
• Vitamin C: 20mg
• Calcium: 8mg
• Iron: 15mg

FAQ- Beet Berry Relish with Roasted Chicken

Can I use fresh beets instead of jarred beets for the relish?

Yes, you can use fresh beets. Just boil or roast them until tender, then peel and chop them before adding them to the relish.

What can I use as a substitute for pomegranate juice?

Cranberry juice or apple juice are great substitutes. If you prefer a less tangy flavor, you can also use orange juice.

How do I prevent the chicken skin from becoming soggy?

Make sure to pat the chicken dry with paper towels before seasoning and roasting. Roasting the chicken uncovered and using a roasting rack will also help keep the skin crispy.

What if I don’t have a gluten-free stuffing mix?

If gluten isn’t an issue, you can use regular stuffing mix. Alternatively, you can make your own gluten-free stuffing using gluten-free bread cubes.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer to check the internal temperature. The chicken is done when the thickest part of the thigh reads 165°F (74°C) and the stuffing inside the cavity also reaches 165°F.