Sweet Plantain and Pepper Stuffed Chicken

• 2 each lemons fresh, juiced
• 4 each garlic cloves minced
• 1 tablespoon mexican oregano crushed
• 2 tablespoons olive oil
• 1 x salt
• 1 x black pepper freshly ground
• 1 Wh each chicken whole (3-3 1/2 pounds)
• 4 each bacon slices, diced
• 1 each plantain large, cut into 1/2-inch cubes
• 2 each garlic cloves peeled and chopped
• 1 each sweet red bell peppers small, seeded and diced
• 1 each anaheim chilies seeded and chopped
• 1/2 bunch oregano chopped
• 1/2 cup chicken broth
• 2 slices bread country style, diced and dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/2 cup chicken broth

1. To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper.
2. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours.
3. To make the stuffing: Over mediumhigh heat, saute the bacon until crisp.
4. Remove from the pan.
5. Place the plantains to the pan and cook until lightly browned.
6. Add the garlic, peppers and oregano and cook 2 to 3 minutes more.
7. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes.
8. Add the bread, salt and pepper.
9. Stir gently to combine.
10. Preheat the oven to 350F (180C).
11. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture.
12. Tie the legs together and place on a rack in a roasting pan, breast side down.
13. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

lemons, garlic, oregano, olive oil, salt, black pepper, chicken, bacon, plantain, garlic, sweet red bell peppers, anaheim chilies, oregano, chicken broth, country style, salt, black pepper, chicken broth

Taken from recipeland.com/recipe/v/sweet-plantain-pepper-stuffed-c-38376 (may not work)