Roast Stuffed Chicken

Still deciding what to service for dinner this Christmas? This delicious roasted chicken recipe has been a holiday hit in my family for years. My grandma’s side of the family loves this classic recipe and it’s a personal favorite of mine. Nothing is more comforting than a good roasted stuffed chicken! The recipe is simple: chicken is first marinated overnight in olive oil, lemon & orange juice, mustard and spices, and then oven-roasted until tender, juicy and crisp-skinned. The meat is infused with this aromatic marinade and the taste is spectacular. Surprise your friends next time you host a dinner party, and trust me, they’ll leave licking their fingers (my friends sure did!)

Roast Stuffed Chicken

Serves 4

INGREDIENTS 

• 1 whole chicken, around 3 lbs

For Marinade:

• 1 orange, juiced
• 1 lemon, juiced
• 1 tsp Dijon mustard
• 1 tsp sea salt
• 1 tsp black pepper
• 2-3 tbsp extra virgin olive oil

For Stuffing:

• 1/2 lb grass-fed ground beef
• 1 small onion, finely diced
• 1/2 cup quinoa
• 1/4 cup parmesan cheese, cut in small cubes
• 1/4 cup pine nuts
• 1/4 cup sliced almonds
• 2 garlic cloves, minced
• 1/2 carrot, grated
• 3 tbsp parsley, chopped
• 1 tbsp spearmint, chopped
• 1/2 tsp cumin
• 1 tsp sea salt
• 1 tsp black pepper

DIRECTIONS

For Marinade:

• STEP 1. Prepare the marinade for the chicken the night before.
• STEP 2. Combine all of the ingredients for the marinade in a glass bowl and massage the  chicken very well. Let it stay over night in the fridge so the flavors can absorb and make the chicken more tender.

For Stuffing:

• STEP 1. The following day, heat a little bit of extra virgin olive oil in a skillet. Add the chopped onion and grated carrot. Sauté for 5 minutes.
• STEP 2. In a bowl, add 1/2 cup of water to the beef and mix it with hands. Add the beef to the pan and stir well with a wooden spoon so it doesn’t form chunks. Cook for about 10 minutes.
• STEP 3. Add the quinoa, parsley, spearmint, garlic and 1 cup water to the mixture. Stir for 5-10 minutes so that the water can absorb and remove from heat.
• STEP 4. Add salt, pepper, cumin, chopped pine nuts, almonds, and cheese to the stuffing.

For Chicken:

• STEP 1. Preheat oven to 450 F.
• STEP 2. Place the chicken flat on its back in a baking dish and start stuffing the chicken using a spoon. Stuff from the back and from its neck.

• STEP 3. Tie the legs of the chicken together so the stuffing doesn’t come out while it’s baking. Add 1 cup of water to the baking dish.

• STEP 4. Bake chicken on 450 F for one hour covered with foil. Turn the chicken on the other side and cook for another hour or until golden brown on 400 F.

• STEP 5. Test the chicken with a thermometer to see if it is done.
• STEP 6. Set chicken aside for 15 minutes so the juices can settle before serving.