Roast Chicken & Chickpea Stuffing Recipe

Preparation

1. 1

   Prepare the Chicken

   Preheat the oven to 375°F (190°C). Pat the chicken dry with paper towels. Rub olive oil all over the chicken and season with salt, pepper, and fresh rosemary. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.

2. 2

   Make the Chickpea Stuffing

   In a skillet, heat olive oil over medium heat. Add diced red onion, garlic, and bell pepper, sauté until softened. Add rinsed chickpeas, cumin, paprika, salt, and pepper. Stir in vegetable broth and chopped parsley. Cook for about 5 minutes until heated through.

3. 3

   Stuff the Chicken

   Carefully stuff the chickpea mixture into the cavity of the chicken. Tie the legs with kitchen twine and tuck the wing tips under the body.

4. 4

   Roast the Chicken

   Place the stuffed chicken in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 10 minutes before carving.

5. 5

   Prepare the Salad

   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with olive oil and balsamic vinegar, and toss well. Season with salt and pepper to taste.

6. 6

   Serve

   Carve the roast chicken and serve with the chickpea stuffing and juicy salad on the side.