Mediterranean-Style Roast Chicken

Unable to load

15 Ingredients

2/3 cup mixed herbs, chopped (we used parsley, mint and dill)
3 red-skinned potatoes, quartered
1 red capsicum, deseeded, sliced
1 small eggplant, cut into wedges
2 small red onions, quartered
2 small zucchini, sliced
260grams truss tomatoes
2teaspoons lemon, zest
1tablespoons lemon juice
250grams long-grain microwave rice
1/2 cup kalamata olives, pitted
1/3 cup olive oil
1 garlic clove, crushed
1/3 cup pine nuts, toasted
1.20-2.40kilograms fresh whole chicken

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half the pine nuts, garlic, zest and lemon juice in a bowl. Chop half the olives and add to rice mixture. Stir in 1 1/2 tbs oil and mix well. Loosely fill chicken with about half the stuffing then tie legs together. Rub chicken with 2 tsp oil and season with salt and pepper. Place in a roasting pan, breast-side down, and bake for 30 minutes.

Step 2 of 4

Meanwhile, toss all vegetables, except tomatoes, with remaining oil and season to taste. Place remaining stuffing on a greased sheet of foil and wrap loosely to enclose. Set aside.

Step 3 of 4

Turn chicken over and arrange vegetables around chicken. Bake for a further 30 minutes. Add tomatoes and remaining olives to pan. Place stuffing parcel in oven and bake for a further 30 minutes or until chicken is cooked. Rest chicken for 10 minutes before carving.

Step 4 of 4

Serve chicken with stuffing, roast vegetables and topped with remaining pine nuts.