Stuffed Roast Chicken

Marinade

1. Wash the chicken and clean its interior well.
2. Season with salt and pepper and add oregano and cumin to your taste. Also add the juice of the lemon (or sour orange) and the crushed garlic.
3. Rub the chicken well with all these ingredients and let it rest in the marinade for 2 hours.

   

4. Meanwhile, prepare a moros rice (moros y cristianos) and reserve 2 cups for the stuffing.

   

Potato bed

5. Wash the potatoes, peel them and cut them into 2 cm thick rounds.
6. Put the oil in the baking tray and distribute it well. Place the potato rounds on top.
7. Season the potatoes with salt and pepper, add oregano to your taste and add the onion and green pepper cut into julienne.
8. Preheat the oven to 180 ºC (350 ºF).

Stuffing and baking

9. Cut half a white onion into julienne or small cubes and mix it with the reserved moros rice.
10. Insert the rice through the opening of the chicken until it is completely full.
11. Close the opening with wooden toothpicks, piercing the skin from side to side. Be careful not to prick yourself or break the toothpicks.
12. Place the stuffed chicken on the potato bed in the tray.

    

13. Bake at 180 ºC for about 60 minutes, depending on your oven and the size of the chicken. To check that it is done, pierce the meat: if a thread of blood comes out, continue cooking.

    

14. There is no need to turn the chicken over, but if you do, be careful: if it is already done some pieces may come off and ruin the presentation.

To serve

15. Take the roast chicken out of the oven and place it on a large plate. Transfer the potatoes to a serving dish and place the stuffed chicken back on top.
16. Remove all toothpicks so that none ends up in a diner's plate.
17. Add a drizzle of olive oil and, if you like, sprinkle some aromatic herb. Enjoy!