Roast chicken with chilli rice stuffing

Cooking Meat Roast chicken with chilli rice stuffing

Impress the family with this roast chicken with chilli rice stuffing recipe.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C or 180C fan. Wash chickens and pat dry.
  2. Heat 2 tablespoons of oil in a frying pan over a medium heat. Cook onion for 5 minutes, until softened. Add garlic and spices and cook for 30 seconds, until fragrant. Transfer to a bowl to cool. Add cooked rice, lemon juice, zest and parsley. Season. Mix to combine.
  3. Divide stuffing between each cavity, pressing down to fill. Secure cavity with a skewer and tie legs together. Place in a large baking pan. Drizzle over remaining oil. Season. Bake for 45 minutes. Reduce heat to 180C or 160C fan. Bake chicken for another 1 hour, or until juices run clear when a skewer is inserted into the thickest part of the chicken. Rest for 10 minutes before carving. Serve with lemon cheeks and gravy.

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1/4 cup olive oil
2 onions, chopped
4 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp Coles Brand chilli flakes
3 cups cooked brown rice
juice and zest from 1 lemon, plus extra lemon cheeks, to serve
1/2 cup chopped parsley
2 x 1.4kg Coles Brand small whole fresh chickens, from the meat department
Gravy, to serve

Adv

Autors
Preparation time
30
Cooking time
1:50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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