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1
Preheat oven to 400f degrees.
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2
Rinse chicken inside and out; dry with paper towel.
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3
With kitchen scissor cut out backbone of the chicken and discard, butterfly chicken; sprinkle both sides with salt and pepper.
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4
Place paper towel over chicken and pound all over as much as possible to equal thickness; set aside.
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5
Combine Lentils and rice in a saucepan, cover with 1 cup water, add 1/2 teaspoon salt and 1 teaspoon olive oil, bring to boil, cover and simmer for 45 minutes or until all water is absorbed; set aside.
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6
Combine in a bowl, onion, garlic, coriander, cumin and cayenne.
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7
Heat 1 teaspoon olive oil in a non stick fry pan, add onion mixture, saute until onion is soft being careful not to burn the garlic; add to lentil/rice mixture, stir in the parsley and mix to combine; place mixture in the middle of a shallow roaster.
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8
Lay the butter flied chicken over the stuffing so that the stuffing is more or less in the middle part of the chicken.
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9
Rub the butter all over the chicken skin, cover the entire surface.
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10
Place cut potatoes and carrots in a bowl, add 1 tablespoon olive oil and salt and pepper to taste, stir to coat; place potatoes and carrots around the chicken in the roaster.
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11
Roast uncovered at 400f degrees for 1 hour or until juices of chicken run clear and potatoes are fork tender.
