Greek-style roast chicken | Women's Weekly Food
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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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