4 - 8 SERVINGS
Ingredients:
- two 3 pound whole chickens
- 1 cup basil chimichurri
- 6 tablespoons greek yogurt
- 2 tablespoons olive tapenade or minced black olives
- 1 teaspoon salt and pepper
- 2 whole leeks
- 2 large heads broccoli
- 1 teaspoon olive oil
- 1/2 teaspoon salt and pepper
How to Prepare :
- Mix chimichurri, yogurt, olive, salt and pepper. Set a site 1/4 cup.
- Place this mixture between the skin and breast through the legs of the chickens, in the cavities and rub outside too. Place them in a 1 inch tall baking pan and refrigerate for 2 hours or more.
- Thinly slice white part of the leeks and the stems of the broccoli heads and place on the sides of the chickens. Cut the rest of the broccoli into 1 inch florets. Sprinkle, salt, pepper, the chimichurri you set aside and 1/2 teaspoon of olive oil over the florets and mix; set aside.
- Bake chicken in a 325F oven for 1 hour and 15 minutes. Add the broccoli florets and cook both together for 15 to 20 minutes more. Serve.
Poultry must be cooked to 160F. To check puncture the thickest part of the thigh with a skewer and no pink juices should come out, only CLEAR juices.