A delicious roast chicken served with stuffed tomatoes brings all the flavours of summer to the table. The chicken and the tomatoes both cook at the same oven temperature. Pop the chicken in the oven to start and add the tomatoes about 15 - 30 minutes before the chicken is cooked. This will allow time for the chicken to rest before serving. Serve with some crusty bread and a green salad.
| Servings |
| 4 People |
|
|
|
|
A delicious roast chicken served with stuffed tomatoes brings all the flavours of summer to the table. The chicken and the tomatoes both cook at the same oven temperature. Pop the chicken in the oven to start and add the tomatoes about 15 - 30 minutes before the chicken is cooked. This will allow time for the chicken to rest before serving. Serve with some crusty bread and a green salad.
|
Ingredients
- 1 large 1.5 - 2kg Chicken
- 100 ml rapeseed or olive oil
- juice of 1 lemon
- 3 tbsp mixed herbs, parsley, thyme, rosemary or basil finely chopped.
- 2 cloves garlic
- freshly ground black pepper
Stuffed Tomatoes
- 4 large tomatoes
- 3-4 tbsp olive oil
- 2-3 cloves of garlic cloves - crushed
- 1 red onion -finely chopped
- 100 g long grain rice
- 200 ml chicken or vegetable stock
- 1 tbsp mint finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp basil finely chopped
- 125 g Feta cheese Parmesan will also work well
Servings: People
Instructions
- Begin the day before. Mix the marinade ingredients together. Place the chicken in a suitable container or a plastic bag. Pour over the marinade ingredients and rub over the chicken to ensure it is well coated.
- Refrigerate until ready to cook. Cooking Instructions. Pre heat an oven 200C/180C fan/gas mark 6. Cook at 25 minutes per 500g plus an extra 25 minutes. When ready to cook, place the chicken on a roasting tin. Season with salt and roast as per the instructions.
Stuffed Tomatoes
- Slice the top off the tomatoes and set aside. Scoop out the seeds along with the pulp and chop. Sprinkle the inside of the tomatoes with sea salt and a pinch of sugar. Place in an oven proof dish and set aside.
- Heat the oil in a medium sized pan, add the onion and garlic and cook for 1 minute, Add the pulp and seeds from the tomatoes and continue cooking until the liquid has reduced. Add the rice, stock and season with salt. Part cook for approximately 10 minutes and add the herbs.
- Spoon the rice mixture into the tomatoes, sprinkle over the Feta and place the lids on top. Try not to overfill the tomatoes as the rice will continue to expand during cooking. Bake for 30 minutes or until tender and the rice is fully cooked.
Powered byWP Ultimate Recipe