Tried a new recipe in the Roaster-Oven and it came out pretty good. I think it might convert to a Dutch Oven also. Did not have the “right” dried fruits so made do with what I could get at our small town grocery store. The chicken was rubbed with olive oil and sprinkled with tumeric so it had a nice color to it. The recipe came from Epicurious but this is my version for 1 chicken.br3 1/2 T olive oil br1 1/2 onions thinly sliced <br>1 bag of mixed dried fruit<br>1/2 cup of pitted, halved, dried dates <br>1 1/2 T sugar <br>1/2 t cinnamon <br><br>Heat 3 T olive oil in heavy skillet over medium-hight heat. <br>Add onions and saute until golden brown. At least 20 minutes; sprinkle with salt and pepper. Transfer onions to large bowl and mix in dried fruits and cinnamon. Chill. Can be made a day ahead. <br><br>Preheat oven to 350 degrees. Spread fruit mixture over bottom of roasting pan. Rub chicken with remaining olive oil and 1/2 t tumeric. Sprinkle with salt and pepper; place chicken atop fruit mixture. Pour 3/4 cup water around chicken. Roast about an hour. Check for dryness and add a little more water if needed. Continue to roast until chicken is brown and juices run clear when thigh is pierced.
