Roast chicken with stuffing

Roast Chicken With Stuffing. Place the chicken on top and drizzle with olive oil. Reduce the heat to 180CGas 4 and continue roasting for 1¼-1½ hours until cooked through and golden all over. Stir in the parsley tarragon poultry seasoning salt and pepper. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl.

Roasted Chicken Stuffed With Figs And Olives Psito Kotopoulo Yemisto Me Elies Kai Syka Greek Food Greek Cooking Greek Recipes By Diane Kochilas from www.dianekochilas.com

Spoon any remaining stuffing into small baking dish. Cook the onions in a pan of boiling water for four minutes then add the sage leaves and continue to boil for a further minute. Substitute a 3- to 4-lb. Roasting chicken for the 5-lb. Brush the chicken with the oil. Place croutons in a large bowl.

Put the garlic heads cut side down in a roasting tin.

Season the outside of the chicken with salt and pepper and roast for 10-15 minutes until turning golden and beginning to crisp up. For the chicken and stuffing preheat the oven to 180C350FGas 4. Salt pepper the outside of the chicken and roast for 10-15 minutes until turning golden and beginning to crisp up. Cover and refrigerate until ready to bake. Cook the onions in a pan of boiling water for four minutes then add the sage leaves and continue to boil for a further minute. Reduce the heat to 180CGas 4 and continue roasting for 1¼-1½ hours until cooked through and golden all over.

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