Oven-baked chicken with wild rice stuffing

Ingredients:

Chicken

• 1 chicken weighing 2.3-2.5 kg (remove giblets)
• 2 tbsp. l. olive oil
• 1 teaspoon dried marjoram
• 0.5 tsp smoked paprika
• 1 teaspoon coarse salt
• 0.5 tsp freshly ground black pepper
• 1 medium onion, cut in half
• 2 tbsp. orange confiture or apricot jam
• 2 teaspoons apple cider vinegar

Wild rice filling

• 3/4 cup wild rice
• 2 tbsp olive oil + extra for greasing the pan
• 1 medium onion, chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, finely chopped
• 0.5 cups of dried fruit mixture, such as prunes or dried apricots, cut into pieces
• 0.5 tsp dried marjoram
• Half a baguette (110 g), cut into 1 cm cubes, preferably yesterday's or lightly dried in the oven
• 1 and 2/3 cups lightly salted chicken broth
• 2 tbsp chopped fresh parsley

Preparation:

1. Chicken:
   
   Preheat the oven to 350°F (175°C), pat the chicken dry, and place it breast-side up on a rack in a large roasting pan. Combine the garlic, marjoram, smoked paprika, salt, and black pepper in a small bowl. Carefully separate the skin from the chicken breast and rub a small amount of the mixture under the skin. Rub the remaining mixture all over the chicken, inside and out. Place a halved onion in the cavity and tie the legs together with kitchen twine. Tuck the wings under the chicken.
2. Roast until a thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F (74°C), or until juices run clear when pierced, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices several times during the last hour of roasting.
3. Mix the jam with vinegar and brush over the chicken. Bake for another 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
4. Wild rice filling:
   
   While the chicken is baking, prepare the side dish. Cook the rice according to package directions, draining any excess water if necessary and transferring to a large bowl. Heat the oil in a large skillet over medium heat and add the onion, celery, and garlic. Cook, stirring, until the vegetables are softened, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon of salt, and a pinch of black pepper. Cook until the fruit is softened, 3-4 minutes. Remove from heat and add to the bowl with the wild rice. Add the bread cubes and stir to distribute the ingredients evenly. Add the chicken broth, parsley, and 3/4 teaspoon of salt and a pinch of black pepper to taste. Stir to combine.
5. Lightly grease a 2-quart baking dish with olive oil. Transfer the filling to the dish and smooth the surface. After removing the chicken from the oven, return the filling to the oven, uncovered, and bake for 30 minutes until heated through and golden brown.
6. Serve the stuffed chicken as a side dish.