Holiday Fruit Stuffed Roasted Chicken

Preheat the oven to 275 degrees F (135 degrees C). Spread the walnuts on a baking sheet and toast for about 45 minutes, until fragrant and lightly browned. Monitor closely to prevent burning. Set aside to cool.

Rinse the chicken thoroughly with cold water and pat dry with paper towels, inside and out. Place the chicken in a roasting pan, and season generously with salt and pepper, both inside and out.

In a small bowl, whisk together 2 tablespoons Italian dressing, 2 tablespoons melted butter, 1 teaspoon orange zest, lemon zest, thyme, and basil. Brush this mixture all over the chicken, ensuring it's well coated, inside and out. (5 minutes)

For the stuffing, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped apple, pear, and pineapple chunks. Cook, stirring occasionally, for about 5 minutes, until the apple and pear are slightly tender.

In a large bowl, combine the cooked fruit mixture with the toasted walnuts, bread cubes, chopped prunes, halved grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon orange zest, honey, and cinnamon. Mix well to combine all ingredients. (10 minutes)

Increase the oven temperature to 325 degrees F (165 degrees C). Gently spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the neck skin with toothpicks. Fold the wings underneath the chicken and tie the drumsticks together with kitchen twine.

Roast the chicken in the preheated oven for 1 hour. Remove the twine from the drumsticks. Return the chicken to the oven and continue roasting for an additional 45 minutes to 1 hour, or until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C).

Remove the roasted chicken from the oven, tent loosely with a double layer of aluminum foil, and let it rest in a warm place for 10 minutes before carving and serving.