A Wee Pinch of Sugar

Summer Herb Chicken with Stuffed Tomatoes

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

4People

Servings

4People

Ingredients

1large 1.5 – 2kg Chicken
100ml rapeseed or olive oil
juice of 1 lemon
3tbsp mixed herbs, parsley, thyme, rosemary or basil finely chopped.
2cloves garlic
freshly ground black pepper

Stuffed Tomatoes

4large tomatoes
3-4tbsp olive oil
2-3 cloves of garlic cloves – crushed
1 red onion -finely chopped
100g long grain rice
200ml chicken or vegetable stock
1tbsp mint finely chopped
1tbsp parsley finely chopped
1tbsp basil finely chopped
125g Feta cheeseParmesan will also work well

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.