Whole stuffed chicken in oven

Whole stuffed chicken in oven is one of my favourite main course recipes that I like to do in holiday or when I’m in a good cooking mood.

It is a wonderful meal that can serve 4-6 people (depending on the size of your chicken).
It has crispy skin, moist juicy flesh that is full of flavour.

Whole stuffed chicken in oven:

Ingredients:

• 1 whole chicken (1800 g)
• 2 tbsp plain yoghurt
• 1 lemon (squeezed)
• 1 lemon (sliced)
• 1 orange (sliced)
• 1 tbsp flour
• 1 cup white vinegar
• 4 cups of water
• 2 tbsp olive oil
• 1 tbsp Lebanese seven spices (or poultry seasoning)
• 1 tbsp turmeric
• 1 tsp salt
• 1 tbsp paprika

For the stuffing:

• 1 cup of rice (washed and soaked)
• 1 cup of water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 medium sized onion (chopped)
• 1 tsp Moroccan seasoning

FOR the second marinade:

• 2 tbsp melted butter
• 2 tbsp plain yoghurt
• 1 tbsp tomato paste
• 1 tbsp paprika

Watch in video: whole stuffed chicken in oven

Whole stuffed chicken in oven instructions:

1- In a big bowl or pot ( that’s big enough to put the whole chicken in it) put the water, vinegar, lemon and orange slices, and flour. Combine them together.

2- put the whole chicken in the combined liquid and let it soak for 2 hours in the refrigerator. Flipping the chicken upside down after one hour of soaking.

3- In a bowl, mix the yoghurt with seven spices (or poultry seasoning), turmeric, paprika, lemon juice, olive oil, and salt.

4- carefully, push your fingers between the meat and skin on the top of chicken to create a pocket for stuffing.
pat dry the chicken with paper towel and put it in an oven tray. Pour the yoghurt and spices blend over the chicken, under the skin and inside the cavity.
Wrap the chicken with plastic wrap and put it in the fridge for 24 hours or at least overnight.

5- the next day, make the rice stuffing: heat 1 tbsp of oil in a pan, and saute the onion. Add the rice spices and salt, then add the rice. Add the water and bring the mixture to a boil. Lower the heat, and allow the rice to simmer until all of the water absorbed, then remove from heat, and let the rice cool down uncovered.

6- In a bowl, mix 1 tablespoon of plain yoghurt, tomato paste, melted butter, and paprika. Whisk well to make a well-combined sauce.
Using a kitchen brush, rub all over the chicken with sauce.

7- Stuff the stomach cavity and the pockets you made with the rice stuffing. Secure the skin with a toothpick.
Wrap the chicken with two layers, the first one is baking sheet, the second one is aluminium foil.

8- bake the chicken on a preheat oven 230 °C. After 1 hour, remove the wrapping from the kitchen and return it to the until it’s golden. Serve with its stuffing, tabullah salad, French fries, pickles, hummus, and garlic dip.

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