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Servings3-4,Preparation time60 min.,Cooking time:90 min.
1. Cut the vegetables for stuffing into pieces small enough to be placed into the MultiChopper.
2. Using the XL Chopper with MultiChopper accessory, chop each of the stuffing ingredients into small pieces. Transfer into a bowl and combine with 2 tbsp of olive oil. Season with salt and pepper.
3. Just prior to roasting, lightly fill the chicken cavity with stuffing, do not pack too tightly. Any leftover stuffing can be baked in a 330° F (170° C) oven in a lightly greased casserole dish for 30 min.
4. Preheat oven to 450° F (230° C). Place the chicken in the preheated oven and roast for 10 min.
5. In a pan, warm the honey with lemon juice over low/medium heat and season with salt and pepper.
6. Reduce oven temp to 350° F (175° C). Brush chicken with the honey lemon marinade and return to oven to roast an additional 90 minutes or 20 min. an additional 90 minutes or 20 min per pound.
7. Every 30 minutes, brush the chicken with the honey marinade until all of the marinade has been used.
8. The chicken should be cooked through after approx. 90 minutes.
9. Garnish with finely chopped parsley
Chef’s tip: The core temperature of the chicken should be 170° F (77° C) in the breast meat, 185° F (85° C) in the thigh meat if you are using a meat thermometer. A stuffed chicken may take longer to cook. If you do not have a thermometer, the chicken is cooked when the juices from the chicken run clear without any traces of pink.
