Prep time: 15-20 minutes

Cook time: 2-2.5 hours

Materials:

• 1 tbsp. poultry seasoning
• 1/2 tbsp. marjoram
• 1/2 tbsp. Herbes de Provance
• 3/4 tbsp. smoked paprika
• Salt and pepper to taste
• 4 tbsp. Vegetable oil
• 1 5-6 lb. chicken
• 1 small onion chopped
• 1/2 lb. ground turkey
• 1/2 cup uncooked white rice (cook according to package instructions)

Process:

1. In a small mixing bowl combine the poultry seasoning, marjoram, Herbes de Provance, smoked paprika, salt, pepper and vegetable oil. Mix well.
2. Coat the outside and inside of the chicken as well as under the skin of the chicken.
3. Place in the fridge for several hours.
4. Cook the rice according to package insturctions.
5. In a medium sized skillet add in 2 tbsp. of vegetable oil. Keeping the heat on medium/ high add in the chopped onion.
6. Cook stirring often for several minutes until onion cooks down.
7. Add in the ground turkey and season with salt and pepper.
8. Cook breaking up the turkey with a wooden spoon and cook until turkey is fully cooked through.
9. Add the turkey and onion mixture to the cooked rice and mix well to combine.
10. Preheat the oven to 380 degrees F.
11. Stuff the inside of the chicken with the rice and ground turkey mixture.
12. Place the chicken in a roasting pan and bake 1.5-2 hours or until the internal temperature of the chicken reaches 165 degrees F.
13. Remove from oven and cover with alluminum foil.
14. Let the chicken rest 20-25 minutes before serving.
15. Plate and ENJOY!