Bring Greek goodness to your dinner table with this flavorful and hearty dish that’s perfect for family gatherings!

1

Preheat your oven to 375°F (190°C).

2

In a large pan, heat 2 tablespoons of olive oil over medium heat.

3

Finely chop the garlic and onion, then sauté them in the pan until they are translucent, about 5 minutes.

4

Add the rice to the pan and stir for 2 minutes until lightly toasted.

5

Dice the zucchini, bell pepper, and carrot into small pieces and add them to the rice mixture. Cook for an additional 5-7 minutes until vegetables are slightly softened.

6

Add salt, pepper, oregano, and parsley to the rice and vegetable mixture. Mix well.

7

Stuff the mixture inside the whole chicken, ensuring it's evenly distributed.

8

Rub the outside of the chicken with the remaining olive oil and season with salt and pepper.

9

Place the chicken in a roasting pan and cover with aluminum foil.

10

Roast in the oven for about 1 hour, removing the foil during the last 15 minutes to allow the chicken to brown.

11

Check if the chicken is fully cooked by cutting into the thickest part; the juices should run clear. Let it rest for 10 minutes before carving.

4-6

• Add feta cheese into the stuffing for a tangy twist.
• Experiment with different herbs like thyme or rosemary for varied flavors.
• Swap out rice for quinoa for a healthy, protein-packed alternative.

• Make sure to season the chicken inside and out for maximum flavor.
• Let the chicken rest before carving to keep the juices locked in.
• You can use leftover stuffing as a side dish for a delightful addition!

• fat: 20g
• protein: 30g
• calories: 400
• carbohydrates: 30g

This dish is a good source of protein and vitamins from the vegetables, promoting overall health and wellness.

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