Butter Flied Chicken Stuffed

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---tender juicy roast chicken and lentil rice stuffing with white potatoes and carrots. One dish dinner. ------

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Steps

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Preheat oven to 400f degrees.

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Rinse chicken inside and out.

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Dry with paper towel.

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With kitchen scissor cut out backbone of the chicken and discard , butterfly chicken.

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Sprinkle both sides with salt and pepper.

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Place paper towel over chicken and pound all over as much as possible to equal thickness.

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Set aside.

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Combine lentils and rice in a saucepan , cover with 1 cup water , add 1 / 2 teaspoon salt and 1 teaspoon olive oil , bring to boil , cover and simmer for 45 minutes or until all water is absorbed.

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Set aside.

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Combine in a bowl , onion , garlic , coriander , cumin and cayenne.

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Heat 1 teaspoon olive oil in a non stick fry pan , add onion mixture , saut until onion is soft being careful not to burn the garlic.

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Add to lentil / rice mixture , stir in the parsley and mix to combine.

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Place mixture in the middle of a shallow roaster.

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Lay the butter flied chicken over the stuffing so that the stuffing is more or less in the middle part of the chicken.

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Rub the butter all over.

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Ingredients

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roasting chickens, salt & fresh ground pepper, dried lentils, brown basmati rice, water, salt, olive oil, white onion, garlic cloves, coriander, cumin, cayenne pepper, parsley, butter, white potatoes, carrots