Roast Chicken & Kiwi with Raspberry Glaze

This is throwback dinner-party cooking from the era when fruit on poultry was the height of sophistication. Halved chickens roast skin-side up until golden, then get a double glaze of raspberry sauce and a final crown of kiwi slices, returned briefly to the oven to gloss everything into a stained-glass finish.

The double-glazing technique is the key to depth. The first coat goes on the dry chicken, where it caramelizes and creates the sticky base. The second coat uses sauce that’s gathered in the pan, infused with chicken fat and pan juices, which means the second layer carries roast-chicken flavor woven into the fruit.

Kiwi might sound like a weird choice, but the green-on-magenta plating is striking and the fruit’s natural enzymes actually tenderize the surface of the meat in the last three minutes. It tastes like a sweet-tart counterpoint to the buttery skin, more like a fruit garnish than a dessert.

Basting frequently with butter during the initial roast is essential. The buttery surface is what allows the raspberry glaze to grip, glide, and shine instead of running off into the pan.

Chef Tips

• Pat the chicken halves bone-dry before seasoning, wet skin won’t brown or hold a glaze
• Use a roasting rack inside the baking pan so air circulates underneath and the skin crisps on all sides
• Make a quick raspberry glaze with fresh or frozen raspberries, a tablespoon of sugar, and a teaspoon of lemon juice reduced until syrupy
• Slice the kiwi just before topping, the fruit oxidizes and turns dull within an hour of cutting

Variations

• Swap kiwi for sliced fresh peaches, plums, or apricots in summer
• Use a different fruit glaze like apricot, pomegranate, or red currant for variation
• Add a sprinkle of fresh thyme or rosemary to the butter baste for a more savory, herbaceous roast