Chicken with Rice Stuffing in Vegetable Bed

For the chicken with rice stuffing, steam rice in lightly salted hot water, covered, for about 12 minutes. Then season, mix with the peas and mix with the chopped lemongrass.Wash the chicken inside and out and pat dry. Rub with salt, pepper and a little paprika. Loosely stuff the rice filling into the chicken so that the rice can still swell.Close the opening with kitchen twine or roulade needles. Place the chicken in the watered roasting pan, close the lid, put the roasting pan in the cold oven, heat to 200°C and roast for 30 minutes once the temperature has been reached.In the meantime, for the vegetable bed, wash and clean all the ingredients and cut them into large pieces. After the first 30 minutes of roasting, place around the chicken, add spices and drizzle with wine.Continue to cook the chicken with rice stuffing at 180°C for another 50 minutes covered and another 10 minutes without the lid.

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