Greek-style roast chicken
Recipe: Spoon half the Greek-flavoured butter under skin; fill cavity with stuffing. Season chicken all over; roast for a 1½ hours until chicken is cooked through.
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Cooking tools:
- Oven
- Roasting pan
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Saucepan
- Tongs
- Aluminum foil
- Paper towel
Ingredients
- 1.6 kilograms whole chicken
- 2 cups (500ml) chicken stock
- potatoes, truss cherry tomatoes and kalamata olives, to serve
- Butter
- 2 cloves garlic, crushed
- 1/2 cup chopped green olives
- 125 grams soft butter
- Stuffing
- 1/4 cup (60ml) olive oil
- 2 onions, chopped
- 1 teaspoon dried greek oregano
- 1 tablespoon finely grated lemon rind
- 2 cups fresh breadcrumbs
- 1/2 cup chopped parsley
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