Athenian Roast Stuffed Chicken
Submitted by SSalen
Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThere is nothing like a whole roast chicken to make a house smell like home.
This Athenian version stuffs the bird with seasoned rice, roasts it in a bath of white wine and water, and bastes it with butter until the skin turns deep golden and crackling crisp.
The pan juices, rich with wine and chicken drippings, get poured into a bowl for passing at the table.
A squeeze of lemon over each serving brings everything into sharp, bright focus. This is Sunday dinner the way the Greeks do it.
Kitchen Tips
- Dry the chicken thoroughly inside and out before seasoning; wet skin won’t crisp properly
- Let the roasted chicken rest for a full 10 minutes under loose foil before carving so the juices redistribute
- Baste every 20 minutes for the most evenly golden, flavorful skin
- The pan juices are the real treasure here; skim off excess fat and serve them as a light gravy
Ingredients
Directions
Prepare stuffing.
Preheat oven to 350℉ (180℃). Wash chickens inside and out; dry thoroughly.
Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine.
Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan.
Roast chickens, basting frequently with butter, until tender (about 1½ hours).
Remove chickens to a heated platter.
Cover loosely with foil and let rest 10 minutes.
Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper.
Pour into a serving bowl.
Remove skewers and twine from chickens; scoop out stuffing into a serving bowl.
Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges.
Serve pan juices and stuffing alongside.
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