Mediterranean Roast Chicken

Doreen Fish

By
@dfish

This is a recipe by the author of the Olive Tree and it is delicious!
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


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Rating:

Comments:

Serves:

6

Ingredients

1
whole chicken

STUFFING

8 oz
whole grain/brown rice
chopped fresh chives
8 clove
garlic, peeled and whole
1 Tbsp
fresh cilantro chopped
2
onions peeled and quartered
chopped parsley
6
-10 olives
2
bay leaves
1
lemon
1
sprig of rosemary
4 Tbsp
olive oil
s/p

Directions Step-By-Step

1
Preheat oven to 425.
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
2
NOTE:
If you don't have fresh herbs you can use dried ones except for the cilantro...no substitutes here..

About this Recipe

Course/Dish: Chicken, Roasts