Mediterranean Roast Chicken
The rice stuffing is a nice change from bread and has less calories.I love the zing it has.
Will take a pic tomorrow after its cooked
*My own pic
- whole chicken
- 8 oz
- whole grain/brown rice
- chopped fresh chives
- 8 clove
- garlic, peeled and whole
- 1 Tbsp
- fresh cilantro chopped
- onions peeled and quartered
- chopped parsley
- -10 olives
- bay leaves
- sprig of rosemary
- 4 Tbsp
- olive oil
Cook rice in salted water and set aside. Cool
Mix all the stuffing ingredients with the rice....leaving the bay leaves, lemon and sprig of rosemary.
Stuuf the chicken with the rice then press in in the bay leaves and a sprig of rosemary.
Squeeze half the lemon over the the outside of the chicken and use the other half to seal the cavity skin side out..
Cover the chicken with a small handful of Herbs de Provence. Pour the olive oil over the chicken. add s/p. Roast for 10 mins and then lower tempertaure to 350. Cook till brown and crisp and liquid runs clear. ...about 1 and half hours.
When the chicken starts to brown you can flip it over and turn it back for the last 10 mins of cooking
If you don't have fresh herbs you can use dried ones except for the cilantro...no substitutes here..