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Butter Flied Chicken - Stuffed

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“---Tender juicy roast chicken and Lentil Rice Stuffing with white potatoes and carrots. One dish Dinner. ------”
2hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 400f degrees.
  2. Rinse chicken inside and out; dry with paper towel.
  3. With kitchen scissor cut out backbone of the chicken and discard, butterfly chicken; sprinkle both sides with salt and pepper.
  4. Place paper towel over chicken and pound all over as much as possible to equal thickness; set aside.
  5. 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; set aside.
  6. Combine in a bowl, onion, garlic, coriander, cumin and cayenne.
  7. Heat 1 teaspoon olive oil in a non stick fry pan, add onion mixture, sauté until onion is soft being careful not to burn the garlic; add to lentil/rice mixture, stir in the parsley and mix to combine; place mixture in the middle of a shallow roaster.
  8. Lay the butter flied chicken over the stuffing so that the stuffing is more or less in the middle part of the chicken.
  9. Rub the butter all over the chicken skin, cover the entire surface.
  10. Place cut potatoes and carrots in a bowl, add 1 tablespoon olive oil and salt and pepper to taste, stir to coat; place potatoes and carrots around the chicken in the roaster.
  11. Roast uncovered at 400f degrees for 1 hour or until juices of chicken run clear and potatoes are fork tender.

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