Thermador PRD48NCSGU Livro De Receitas

poultry dishes

92

RoasT CHICken WITH leMon-THyMe 

sTUffIng anD PIsTaCHIos

IngReDIenTs

lemon-thyme stuffing
2 oz. white bread
3 tbsp. parsley, chopped
large sprig thyme, stems removed
zest of 1 lemon

½

 cup pistachio nuts, finely chopped

salt and black pepper
3 cloves garlic, peeled and cut into slivers
1 – 4 

½

 lb. whole chicken

1 lemon, cut into wedges
8 whole black olives

Roast Chicken 
1 tbsp. sunflower oil
1 onion, finely chopped
8 black olives, pitted and finely chopped
1 small egg, beaten

 seTTIngs

 

2

2

4

4

 

Place the bread, parsley and half of the thyme in 
a blender and whisk to a fine breadcrumb mix. 
stir in the lemon zest and chopped pistachio 
nuts. season with salt and pepper.
Heat the sunflower oil in a pan and fry the onion 
until golden. add the chopped olives and beat-
en egg to the breadcrumb mix and combine 
well.
Rinse the chicken under cold water and pat dry. 
slide the garlic slivers and small sprigs of the 
remaining thyme under the chicken skin. fill the 
breast cavity with the stuffing and tuck the flap 
under the chicken.
Place the chicken on the wire rack over the 

baking pan and cook as indicated for 
30 minutes.
Place the lemon wedges and whole olives on the half size pan and insert into the oven at 
level 4. Continue to cook for 30-40 minutes.

serves 6