On September 20, 2013, our team at Emory Saint Joseph’s Hospital will be hosting an event for you to “Reward Your Heart,” which will feature tastings of some of the healthy foods most commonly associated with the Mediterranean diet and an opportunity to chat casually with physicians, nutritionists and exercise specialists.
In anticipation of the Reward Your Heart event, we share with you this Mediterranean diet Stuffed & Roasted Chicken recipe, created by our own Dr. Alexis Cutchins!
- 1 whole 4-5 pound chicken
- Marinated Roasted Tomatoes* – chopped (Approx 8oz)
- Feta Cheese – chopped in small cubes (Approx 8oz)
- 1 can marinated artichoke hearts, drained and chopped
- Pitted Kalamata olives – chopped (about ½ a cup – 20 olives)
- 1 half lemon sliced thin
- Juice from ½ a lemon
- Salt and pepper
- Extra Virgin Olive Oil
*Why are tomatoes healthy?
Tomatoes have been shown to reduce the risk of cardiovascular events when eaten on a regular basis. They are rich in lycopene, niacin, folate and vitamin B6 which are all associated with decreased risk. When eaten with olive oil and after cooking, this heart healthy benefit appears to increase as lycopene levels increase. Tomatoes may also affect platelet aggregation, which leads to decreases in blood clots.
- Preheat oven to 425°F
- Combine ingredients in large bowl and drizzle with extra virgin olive oil (EVOO) and lemon juice. Measurements are approximates. Shoot for about equal parts of these ingredients. You may have a little more artichoke hearts than the rest of the ingredients.
- Rinse chicken, remove innards and pat it dry with a paper towel.
- Place lemon slices under skin.
- Rub with EVOO and some salt and pepper
- Stuff the chicken with the tomato/feta/artichoke/olive mixture
- Place the leftover mixture in a small oven safe dish and cover with aluminum foil
- Place chicken breast side up on a roasting pan. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.
- Extra stuffing should be placed in the oven at 375°F after removing the chicken to warm through while chicken is resting. Keep covered.
- Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
- Serve with stuffing from inside the chicken and from the baking dish.