Orzo Stuffed Roast Chicken & Vegetables
|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|
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.