Step 1: Prepare the Chicken

• Season the Chicken: To a food processor, add the red onion, garlic, tomato, and parsley. Chop everything until completely fine. Now, add in the yogurt, tomato paste, lemon juice, olive oil and the seasonings. Blend until smooth. Rub this mixture all over the chicken. Make sure to get the mixture inside the empty cavity. Gently use the back of your fingers to pull the skin away from the meat so you can rub the marinade in there as well. Once the chicken is marinated (front, back, and inside) set aside to prepare the freekeh filling.

Step 2: Prepare the Freekeh Stuffing

• Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, tomato and parsley and cook until softened and golden, about 4-5 minutes. Stir in the frozen peas and cook for another few minutes.
• Begin by washing the freekeh in cold water a few times until the water runs clear. Add the freekeh to the vegetable mixture and saute for 1 minute. Add the seasonings, and the hot water. Cover and simmer for 10 minutes, or until the freekeh is tender but still slightly chewy.
• Once 10 minutes are over, remove about 1 cup of the freekeh and set it aside. Continue to cook the remaining freekeh, covered, another 10 minutes or until cooked through. The chicken will be served on this freekeh.
• Now, let the mixture cool for 5 minutes.

Step 3: Stuff and Bake:

Preheat the Oven: Preheat your oven to 375°F (190°C).

• Carefully spoon the prepared and reserved freekeh stuffing into the chicken cavity. Don’t overfill it, as the stuffing will expand slightly while cooking. Secure the legs of the chicken with kitchen twine to help hold the stuffing in place.
• Place the chicken in a roasting pan or on a wire rack set over a baking sheet. This will allow the hot air to circulate around the chicken, ensuring even cooking and a crispy skin. Alternatively, you can use a 9x13 deep pan and rotate the chicken every 20 minutes.

Step 4: Roast the Chicken

• Roasting Time: Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
• Baste the chicken with its own juices every 20 minutes to keep the skin moist and enhance the flavor. The chicken should be golden brown and crispy once done.

Step 5: Rest and Serve

• Remove the chicken from the oven and let it rest for about 15 minutes.
• To serve, add the remaining cooked freekeh to a serving plate. Carefully place the stuffed chicken on top. Garnish with fresh parsley or toasted nuts if you like.