Sweet-tart jujubes pair beautifully with bright citrus and fragrant rosemary, creating a luscious glaze that transforms simple roast chicken into something special. As the chicken roasts, the glaze caramelizes, infusing the meat with layers of sweet, savory, and herbal notes. The jujubes soften until tender and date-like, adding little bursts of caramelized fruit that complement the golden, juicy chicken. Elegant enough for entertaining yet comforting enough for a weeknight dinner, this dish is a true autumn standout.
INGREDIENTS:
1 whole chicken (about 4 lbs), patted dry
1 tablespoon olive oil
Salt and pepper, to taste
1 cup fresh jujubes, halved and pitted
1/2 cup orange juice (fresh-squeezed if possible)
2 tablespoons honey
1 tablespoon soy sauce
1 sprig fresh rosemary (plus more for garnish)
2 cloves garlic, smashed
METHOD:
Preheat oven to 400°F. Rub chicken with olive oil, salt, and pepper. Place on a roasting rack in a baking dish.
In a small saucepan, combine jujubes, orange juice, honey, soy sauce, rosemary, and garlic. Bring to a boil, then reduce heat and simmer 10–12 minutes until the jujubes soften and the mixture thickens into a syrupy glaze. Remove rosemary and garlic.
Brush chicken with half the glaze. Roast for 45 minutes, basting occasionally. Brush with remaining glaze and continue roasting another 20–25 minutes, until chicken reaches 165°F internally and skin is golden brown.
Let rest 10 minutes before carving. Spoon pan juices and roasted jujubes over slices. Garnish with rosemary.
