Ingredients

Method

• 1 whole free-range chicken
• 1 t butter
For the marinade, mix:
• 2 t garlic, minced
• 1 t paprika
• sea salt and freshly ground black pepper, to taste
• 4 T butter, softened
For the stuffing:
• 1/2 cup Woolworths frozen vegetables (diced onion, carrot and celery mix)
• 1 cup Woolworths frozen savoury rice
• 1/2 t ground turmeric
• sea salt and freshly ground black pepper, to taste
• a handful finely chopped coriander

Method

Ingredients

1. Coat the chicken in the marinade very well. Place in a bowl, cover with clingwrap and marinate in the fridge for 3 hours.

2. Meanwhile, make the stuffing. Place the vegetables in a medium saucepan, with water and heat gently. Add the frozen rice and stir in the turmeric. Adjust the seasoning and remove from the heat. Stir through the coriander.

3. Preheat the oven to 200°C. Grease a roasting pan with the butter.

4. Remove the chicken from the fridge and stuff it with the rice using a spoon. Place it into the roasting pan. Truss the legs using kitchen string so the stuffing doesn’t come out.

5. Reduce the heat to 180°C. Place the chicken in the oven. After 30 minutes, baste it with the pan juices. After 1 hour, baste for a second time. Roast for the last 15 minutes and serve.