Roast Mediterranean Chicken Recipe
Yummy Roast Mediterranean Chicken is sure to sweep off your feet!!! Stock up on bags full of Chicken as you will want to make this Roast Mediterranean Chicken a lot. Even though Roast Mediterranean Chicken is a Main Dish I relish it any time of the day. An assortment of fabulous flavors, the Roast Mediterranean Chicken recipe is one of those Mediterranean dishes you simply shouldn't miss. This delicious awaits you, try it right away!.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 (6-ounce) box seasoned bulgur wheat pilaf mix
2 1/2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed through a press cup chopped fresh mint
1 roasting chicken(5 to 6 pounds)
salt and freshly ground pepper
2 tablespoons flour
2 cups chicken broth
Directions
1. Prepare pilaf mix according to package directions. Preheat oven to 400°F. In a frying pan, heat 1 1/2 tablespoons of olive oil. Add onion and cook over medium heat until softened, 3 to 5 minutes. Add garlic and cook 1 minute. Stir in half of mint. Toss with cooked pilaf.
2. Fill chicken cavity with pilaf. Brush skin with remaining 1 tablespoon oil. Season skin with salt and pepper and tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and continue to roast until an instant-reading thermometer inserted into the thigh registers 180°, about 1 1/2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Add flour to pan and cook over direct heat, stirring, for about 2 minutes, until lightly colored. Whisk in broth and remaining mint and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.
2. Fill chicken cavity with pilaf. Brush skin with remaining 1 tablespoon oil. Season skin with salt and pepper and tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30 minutes. Reduce oven temperature to 350° and continue to roast until an instant-reading thermometer inserted into the thigh registers 180°, about 1 1/2 hours longer.
3. Remove chicken from pan and pour off all but 2 tablespoons of drippings. Add flour to pan and cook over direct heat, stirring, for about 2 minutes, until lightly colored. Whisk in broth and remaining mint and cook, stirring, until thickened and bubbly, 2 to 3 minutes. Season with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.
