Greek Lovers Roast Chicken with Brown Rice: Healthy and Delicious Recipe
Greek Lover's Roast Chicken w/ Brown Rice
Roasting your chicken in a hot oven will make moist and amazingly juicy.
Be sure you allow the chicken to rest 10-15 minutes after cooking. This will insure the bird to be very moist.
Preparation and Baking Time
Secret Ingredients! Shhhhhhh!
- 1 (3 1/2 pound) chicken
- 1 garlic clove (minced)
- 1 lemon
- Teaspoon light virgin olive oil
- 1 cup wild brown rice, cooked
- 1 large egg
- 2 teaspoons dried oregano
- 2 Tablespoons fresh parsley, chopped
- 1/4 teaspoon cinnamon ground cinnamon
- Pinch nutmeg
- To taste Freshly ground pepper
How would you rate this healthy recipe?
Nutritional Value per Serving
|Serving size: 1/4 Chicken|
|Calories from Fat||144|
|% Daily Value *|
|Fat 16 g||25%|
|Saturated fat 3 g||15%|
|Carbohydrates 14 g||5%|
|Sugar 0 g|
|Fiber 6 g||24%|
|Protein 17 g||34%|
|Cholesterol 34 mg||11%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Preheat the oven to 450ºF. Line a roasting pan with foil.
- Remove the chicken giblets and neck from the cavity of the chicken. You can freeze them for future use.
- Rinse the chicken under cold water (both outside and inside) and pat dry with paper towels.
- Rub the the inner cavity with olive oil, and then the garlic.
- Cut 4 thin slices off the lemon, and chop the remaining lemon into 1/2 inch chunks (with rind included). Slip 2 lemon slices underneath the skin of each chicken breast.
- Cover the breast with foil.
- In a medium bowl, combine the cooked rice, chopped lemon, egg, oregano, parsley, cinnamon, and nutmeg; Stuff the mixture into chicken cavity.
- Tie the legs together and put the chicken in the roasting pan; sprinkle the chicken with the pepper.
- Roast the chicken 20 minutes then reduce the temperature to 400°F, remove the foil and roast for 20 minutes longer, basting with the juices from the pan every 5 minutes.
- Reduce the oven temperature to 350°F and continue roasting until cooked through and the juices run clear when the thigh is pierced in the thickest part with a fork. (about 15 minutes)
- You can also insert and instant read thermometer in the thigh and when it read 180°F
- Let the chicken stand 10-15 minutes before serving.
- For less calories, remove the skin before eating. (Trust me, you won't miss it!)
- Any leftovers can be sliced and used for sandwiches or salads.
Weight Approximate Roasting Time
Up to 6 pounds
20-25 minutes per pound
15-20 minutes per pound
more than 16 pounds
12-15 minutes per pound
**Add 5 minutes per pound if bird is stuffed
How long do I Roast my bird?
Roasting time for Chickens and turkeys can vary, however the roasting table guide will give you some idea of how long you need to roast them at 325°F.
Use the internal cooking temperature, measured by an instant-read thermometer as your guide.
Cook until the thigh meat has reached 180°F, measured in the thickest part of the thigh.
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About the Author
Lisa has directed and acted in musical theatre for nearly 30 years. Her musical upbringing allowed her to pursue her career in teaching and directing and continues to direct shows today. As the owner of 2 online Home Décor sites, Lisa’s passion for Rustic Living all begins with her love for the home, outdoors, and her many hobbies. Lisa loves to laugh, and she share’s that love through her comedic hubs centered on her MOM. Lisa’s passions include writing, directing, acting, photography, singing, cooking, crafts, gardening, and home improvement, including decorating. Lisa also writes under her penned name, Elizabeth Rayen.