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Orzo Stuffed Roast Chicken & Vegetables

Italian.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
15 Minutes

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