Greek-style roast chicken

    Always an impressive dish, a whole bird (eaten without the skin) provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

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    Serves: 4 

    • 1/4 cup sun-dried tomato halves (not oil-packed)
    • 1/3 cup chopped fresh mint
    • 1/4 cup Kalamata or other brine-cured black olives, pitted and chopped
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon grated lemon zest
    • Salt
    • 2 small chickens (500g each), halved
    • Oven-roasted potatoes (optional)
    • 4 sprigs fresh flat-leaf parsley

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 210°C. Bring 1 cup water to a boil in a small saucepan. Add the sun-dried tomatoes and cook for 5 minutes. Drain the tomatoes, reserving 2 tablespoons of the cooking liquid. Place the reserved liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add to the bowl.
    2. Add the mint, olives, garlic, lemon zest and a pinch of salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the breast skin and as much of the thigh skin as you can on each bird without tearing it. Place a quarter of the stuffing mixture under the skin of each half.
    3. Place the birds, skin-side-up, on a rack in a baking dish, and roast for 25 minutes or until cooked through. Serve with potatoes, if liked, and garnished with the parsley sprigs.
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