Roast Chicken with Rice

When striving to cut costs, taste doesn’t have to be compromised. Our supper is a straightforward roast chicken, yet it tastes anything but. You won’t be sacrificing anything while keeping your money safe if you order it with flavorful rice and delightful salsa verde.

Ingredients1 pound medium carrots
3 small yellow onions, quartered
6 cloves garlic
1/3 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 3- to 3 1/2-pound whole chicken
1 cup converted long-grain white rice
1 large lemon
1 cup cilantro leaves and tender stems
1 cup parsley leaves and tender stems

1 Directions
2 More Details about this Recipe


Cut the carrots into 2-inch chunks on the bias, cutting any that are thicker than 1/2 inch in diameter in half lengthwise. In a large bowl, combine the carrots, onions, and five of the garlic cloves with two tablespoons of olive oil, one teaspoon of salt, and a few grinds of pepper. Stir to combine, then distribute on a rimmed baking sheet.

Cut along the chicken’s backbone on each side using kitchen shears to completely remove it. Discard or save the backbone for future use (such as making broth). Breast-side up, flip the chicken over. Flatten the chicken by applying pressure to the breasts with both hands. 1 tablespoon of olive oil, 1 1/2 teaspoons of salt, and a few generous grinds of pepper should be rubbed on all surfaces.

Bake for about 40 minutes, or until the chicken is golden brown and an instant-read thermometer reads about 150 degrees F in the thigh. For an additional 10 to 15 minutes, raise the oven temperature to 500 degrees F and roast the chicken until the skin is deeply golden brown and the internal temperature of the thigh reaches 165 degrees F. Place the resting chicken on a chopping board.

More Details about this Recipe

In the meantime, heat a medium pot over high heat while adding two cups of water and one-third of a teaspoon of salt. Once again bringing to a boil, add the rice and toss to mix. Cook the rice for about 15 minutes, until it is soft and has absorbed all the water, on a simmering heat, covered. After turning off the heat, leave it covered for five minutes.

Grate the zest from half the lemon finely while the rice and chicken are cooking. Juice half of the lemon after cutting it in half crosswise; serve the remaining half as wedges. In a food processor, combine the cilantro, parsley, remaining garlic clove, lemon zest and juice, 1/2 teaspoon salt, and a few grinds of black pepper.

A serving tray should have the roasted veggies on one side and the rice on the other. Add the chicken on top. Any fluids that are still in the pan should be drizzled over the chicken and rice. Serve with lemon wedges and salsa verde.

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