Baked chicken often turns out to be dry. To prevent it from turning out like this, I pre-soak the chicken for several hours in salt water (in a solenoid). I strongly advise you to try this method. Well, fruit filling is a classic, fragrant, juicy and very tasty filler for any bird. The chicken is baked at a fairly low temperature (only + 160 degrees) for about two hours.
Soak the chicken in a solenoid for 3-4 hours. The chicken should be completely covered with liquid or turn it over every hour.
The bird will be salted and saturated with moisture, when baking it turns out very tender and juicy.
The solenoid recipe: for 1 liter of water, you need 1.5 tablespoons of salt and 1.5 tablespoons of sugar. If you want, you can put chopped garlic, ginger, chili in the solenoid.
Prepare the products for the filling. I have two types of garlic, for chicken I use granulated, and for fruit filling - dried in small pieces. Sprinkle the chicken with pepper and garlic, pour vegetable oil and massage from all sides. We do not salt it, we remember that it was soaked in salt water.
Slice apples and quince, sprinkle with dry garlic. You can take a fresh one.
Fill the belly of the chicken with fruit, but do not stuff tightly.
Fasten the abdomen with toothpicks, tie the legs with a culinary thread, and tuck the wings under the back.
Turn on the oven to warm up. Bake in the oven for 30 minutes at a temperature of 200 degrees, then lower the temperature to 160-170 and bake for another hour and a half. Raise the temperature and brown the chicken 15 minutes before it is ready.
I cook sour cream and garlic sauce for the chicken.
I squeeze garlic into sour cream and add Caucasian adjika (sold in small jars), adjust the sharpness to taste.