By Nate Dickson
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels.
Rub the chicken all over with olive oil, then season with salt, pepper, and thyme.
Cut the lemon in half and place it inside the chicken cavity along with 2 garlic cloves.
Place the chicken breast side up in a roasting pan and roast it in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).
While the chicken is roasting, rinse the rice under cold water until the water runs clear.
Mince the remaining 2 garlic cloves and finely chop the onion.
In a medium pot over medium heat, melt the butter. Add the garlic and onion and sauté until the onion is translucent, about 5 minutes.
Add the rice to the pot and stir to coat it with the butter.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes or until the rice is tender and has absorbed the liquid.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken pieces with the herbed rice. Enjoy your meal!
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This Main Course Poultry recipe is ready in 1 hour 20 minutes and features whole chicken, olive oil, lemon and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels.
Rub the chicken all over with olive oil, then season with salt, pepper, and thyme.
Cut the lemon in half and place it inside the chicken cavity along with 2 garlic cloves.
Place the chicken breast side up in a roasting pan and roast it in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).
While the chicken is roasting, rinse the rice under cold water until the water runs clear.
Mince the remaining 2 garlic cloves and finely chop the onion.
In a medium pot over medium heat, melt the butter. Add the garlic and onion and sauté until the onion is translucent, about 5 minutes.
Add the rice to the pot and stir to coat it with the butter.
Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes or until the rice is tender and has absorbed the liquid.
Once the chicken is done, remove it from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken pieces with the herbed rice. Enjoy your meal!
Calories per Serving: 650
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