Happy Mother’s Day Sunday 10th May

Cook with Mum Even if you aren’t with your mum this Mother’s Day, you can still invite her to lunch, you can even cook it together!

Mediterranean-style Roast Chicken Ingredients

- 1.2kg - 2.4kg fresh whole chicken

- 250g pkt long-grain steamed rice

- ⅔ cup chopped mixed herbs

(we used parsley, mint and dill)

- ⅓ cup pine nuts, toasted

- 1 garlic clove, crushed

- 2 tsp lemon zest

- 1 tbs lemon juice - ½ cup pitted Kalamata olives

- ⅓ cup olive oil

- 1 small eggplant, cut into wedges

- 2 small zucchini, sliced

- 2 small red onions, quartered

- 3 red-skinned potatoes, quartered

- 1 red capsicum, deseeded, sliced

- 260g truss tomatoes

Method

1. Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half the pine nuts, garlic, zest and lemon juice in a bowl. Chop half the olives and add to rice mixture. Stir in 1 ½ tbs oil and mix well. Loosely fill chicken with about half the stuffing then tie legs together. Rub chicken with 2 tsp oil and season with salt and pepper. Place in a roasting pan, breast-side down, and bake for 30 minutes.

2. Meanwhile, toss all vegetables, except tomatoes, with remaining oil and season to taste. Place remaining stuffing on a greased sheet of foil and wrap loosely to enclose. Set aside.

3. Turn chicken over and arrange vegetables around chicken. Bake for a further 30 minutes. Add tomatoes and remaining olives to pan. Place stuffing parcel in oven and bake for a further 30 minutes or until chicken is cooked. Rest chicken for 10 minutes before carving. 4. Serve chicken with stuffing, roast vegetables and topped with remaining pine nuts.