Salmon with Lentils

This is a very modern take on a traditional roasted chicken.
Directions for: Roast Chicken with Chevdo Maple Stuffing and Carrots

Ingredients

1 whole fryer cut in half (approx 3 lbs / 1350 kg)

3 slices whole wheat bread

1 shallot

1 cup chevdo (Indian snack of rice beans and nuts found in the grocery store with Indian cooking condiments.)

1 tsp maple syrup

1 tsp olive oil

1 Tbsp water

tsp salt

tsp basil

tsp rosemary

2 tsp prepared garlic (in a jar)

1 lb(s) 450 g baby carrots

Directions

1. Preheat oven to 400°F (205 C)

2. Rinse chicken under the cold water tap, inside and out.

3. Slice bread into cubes and place in a med-size mixing bowl.

4. Grate shallot directly into mixing bowl with bread. Add chevdo, maple syrup, olive oil and water. Blend together until everything is moistened.

5. Make two mounds on top rack of broiler pan.

6. Rub outside of chicken with salt.

7. Rub spices and garlic under skin of both halves of chicken.

8. Place chicken halves on top of each mound of stuffing.

9. Place in hot oven. Set timer for 15 minutes.

10. Meanwhile

11. When timer rings for chicken

12. Reduce heat to 375 F (190 C) and return pan of chicken with carrots back into the oven uncovered. Re-set timer for an additional 40 minutes.

13. This is a very modern take on a traditional roasted chicken. The fat drains to the bottom of the pan, where you can choose to make gravy or not. The flavours of the spices being placed under the skin penetrate into the chicken, so if you choose to eat the chicken without the skin, you get the entire rich flavour with far less fat. Feel free to make traditional stuffing if you dont like our Indian version.

See more: Vegetables, Roast, Dinner, Main, Poultry, Chicken