1. Preheat the oven to 450. Rinse the chicken and pat it dry. Remove the wings and reserve. 2. In a mixing bowl, combine the bread, parsley, minced garlic, za'atar and lemon zest and toss with ¼ cup of the olive oil to coat evenly. Season the stuffing with salt and pepper. Season the cavity of the chicken with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string. Season the bird on the outside with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. 3. Place the reserved chicken wings in the center of a roasting pan and set the chicken on top of the wings. Roast for 20 minutes. Reduce the oven temperature to 350° and add the garlic cloves to the pan. Continue roasting for 25 to 30 minutes, or until the juices run clear when the leg is pierced. Transfer the chicken to a platter and let it rest for at least 10 minutes before carving. 4. 4. Place 2 slices each of breast and leg meat on each plate and spoon some of the stuffing alongside. Spoon some of the pan drippings over the chicken and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
