Orzo Stuffed Roast Chicken & Vegetables Recipe
Ingredients
| Chicken | 1 Large | |
| 2 medium-size onions, unpeeled, cut lengthwise into quarters | ||
| Carrots | 4 Large | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 teaspoon dry rosemary, crumbled Lemon wedges | ||
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.
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.
Chef
