Butter Flied Chicken - Stuffed

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 1 (3 lb) roasting chickens
• salt & fresh ground pepper
• 1/2 cup dried lentils
• 1/2 cup brown basmati rice
• 1 cup water
• 1/2 teaspoon salt
• 2 teaspoons olive oil, divided
• 1 medium onion, crescent sliced
• 2 -3 garlic cloves, minced
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 medium potatoes, washed and cut in half lengthwise (peel if you wish)
• 4 medium carrots, scrapped and cut into 2 inch pieces

Recipe

• 1 preheat oven to 400f degrees.
• 2 rinse chicken inside and out; dry with paper towel.
• 3 with kitchen scissor cut out backbone of the chicken and discard, butterfly chicken; sprinkle both sides with salt and pepper.
• 4 place paper towel over chicken and pound all over as much as possible to equal thickness; set aside.
• 5 combine lentils and rice in a saucepan, cover with 1 cup water, add 1/2 teaspoon salt and 1 teaspoon olive oil, bring to boil, cover and simmer for 45 minutes or until all water is absorbed; set aside.
• 6 combine in a bowl, onion, garlic, coriander, cumin and cayenne.
• 7 heat 1 teaspoon olive oil in a non stick fry pan, add onion mixture, sauté until onion is soft being careful not to burn the garlic; add to lentil/rice mixture, stir in the parsley and mix to combine; place mixture in the middle of a shallow roaster.
• 8 lay the butter flied chicken over the stuffing so that the stuffing is more or less in the middle part of the chicken.
• 9 rub the butter all over the chicken skin, cover the entire surface.
• 10 place cut potatoes and carrots in a bowl, add 1 tablespoon olive oil and salt and pepper to taste, stir to coat; place potatoes and carrots around the chicken in the roaster.
• 11 roast uncovered at 400f degrees for 1 hour or until juices of chicken run clear and potatoes are fork tender.