The stuffing in this roast chicken is light fluffy, absolutely delicious.
Quinoa is available from the health food aisle of most major supermarkets. It is a gluten free substitute for rice or breadcrumbs, grain foods more traditionally used to make stuffing, and is also higher in fibre and protein.
Preheat the oven to 200C
Heat 0.5 tbs of the olive oil in a small pan with a lid and add the onion and garlic to saute for a couple of minutes. Add the rinsed quinoa and water and bring the water to the boil. Cover the pan, reduce the heat to simmer and cook for 15 minutes. Stir through the preserved lemon, parsley, lemon juice and some cracked black pepper. Fill the cavity of the chicken with the quinoa and secure the entrance with toothpicks. Brush the olive oil over the chicken and cover it with slices of lemon and cracked black pepper.
Place the chicken on a roasting tray in the oven and cook for 1 hour and 20 minutes but reduce the heat to 180C after 20 minutes. Baste the chicken a few times during the cooking process and then add the vegetables to roast after 40 minutes. Serve with steamed green beans and broccoli.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 100 mins |
| Ready in: | 120 mins |
Suitable for: |
|
| Dinner, Lunch | |
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