Lemon Rosemary Stuffed Chicken Dinner - Low Glycemic Index
Being on low glycemic diet doesn’t mean giving up on those great Sunday dinners. This roasted chicken
stuffed with fruit and vegetables is a great way to lower your GI intake while still enjoying a delicious
1 (3 lb.) whole chicken
1/2 tsp salt
1/4 tsp pepper
1/2 of a lemon, seeded and chopped
1 tbsp dried rosemary
1 tsp olive oil
1 apple, peeled, cored and chopped
1 red onion, chopped
1/2 fennel bulb, chopped
2 celery stalks, chopped
1 tsp thyme leaves
4 prunes, chopped
1 tbsp orange peel
2 tbsp walnuts, chopped
1 C of chicken broth
Set the oven temperature to 350 degrees and preheat.
Sprinkle the salt and pepper evenly over the chicken.
Mix the lemon pulp and rosemary together.
Push the mixture under the chicken skin into the thigh areas.
Pour the oil into a skillet placed over medium heat.
Stir in the apple, onion, fennel, celery, thyme, prunes and orange peel.
Sauté the mixture for 10 minutes then remove from the heat.
Fold in the walnuts and allow the mixture to cool enough to handle.
Stuff the apple mixture into the cavity of the chicken.
Use toothpicks or skewers to close the chicken at the neck and tail.
Place the chicken into a roasting pan and baste with the chicken broth.
Roast for 1 1/2 hours, basting every 20 minutes with the broth.
Makes 4 servings
Use pears in place of the apples.
Pecans may be used in place of the walnuts if you prefer.
Save time and use the lemon peel instead of orange peel.
The prunes are optional or they may be replaced with raisins if you like.
The broth helps to keep the chicken moist both inside and out.