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Orzo Stuffed Roast Chicken & Vegetables

Italian.Chef's picture
  Frying chicken 4 Pound (1 Large Sized)
  Onions 2 Medium, unpeeled, cut lengthwise into quarters
  Carrots 1 Pound, cut lengthwise into quarters (4 Large Sized)
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), pressed / minced
  Dried rosemary 1 Teaspoon, crumbled
  Lemon wedges 4

Prepare Orzo & Chard Stuffing; set aside to cool slightly.
Remove chicken neck and giblets; reserve for other uses, if desired.
Remove and discard lumps of fat from chicken cavity.
Rinse chicken inside and out; pat dry.
Fill cavity with stuffing; close cavity with skewers.
Spoon remaining stuffing into a greased 2- to 3-cup casserole, cover, and set aside.
Place chicken, breast up, in a shallow roasting pan.
Surround with onions and carrots.
Mix oil, lemon juice, garlic, and rosemary; brush some of the mixture generously over chicken, then drizzle remainder over vegetables.
Roast, uncovered, in a 375° oven until a meat thermometer inserted in thickest part of chicken thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink; cut to test (1 to 1 1/4 hours).
Vegetables should be tender when pierced.
Bake stuffing in casserole for last 10 to 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
15 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4770 Calories from Fat 2963

% Daily Value*

Total Fat 330 g507.2%

Saturated Fat 86.4 g431.9%

Trans Fat 0 g

Cholesterol 1360.7 mg453.6%

Sodium 1605.6 mg66.9%

Total Carbohydrates 93 g30.9%

Dietary Fiber 23.4 g93.6%

Sugars 39.4 g

Protein 348 g695%

Vitamin A 1569.8% Vitamin C 201%

Calcium 54.5% Iron 114.9%

*Based on a 2000 Calorie diet

Orzo Stuffed Roast Chicken & Vegetables Recipe