Oven Roasted Chicken with Quinoa Stuffing (for 2 or 3) Prep time 15 minutes – Bake time 2 hours
1/2 chicken (not cut up)
1 c quinoa
1/2 c chopped celery
1/2 c chopped onion
(+any other items you like in your stuffing)
2 cloves of garlic
stuffing herbs (poultry seasoning, sage, oregano — your choice)
1 dutch oven or any large oven-proof pot with a lid
Season chicken with whatever spices you like — from just salt and pepper to poultry seasoning, liquid aminos to bbq mix. Sprinkle it on liberally and place the chicken breast/leg side up. Pour the dry quinoa around the chicken and moisten with just a little water. Put lid on. Bake at 400° for 30 minutes. Turn heat down to 350° and remove from oven. Add 2 cups of water around the sides onto the quinoa. Add your cut up veggies, garlic and sprinkle liberally with herbs (according to taste). Return to the oven (with the lid on) and bake for another hour and a half. Be sure to test chicken for doneness, either with a thermometer (internal temperature needs to be 165°) or simply cut deeply into the fleshiest part and ensure the juices are running clear and not red.
Cut chicken into individual servings, place on plate with quinoa dressing.
Although you could substitute chicken broth for the water, it’s not necessary; the well-dressed chicken, veggies, garlic, and aromatic herbs will provide enough juice and flavor for the stuffing.