So I made the Chicken to make the Rice...

In life there are few things I love more than amazing rice dishes. This rice keeps improving over time. This evening in the fridge and pantry we had Green Onions, Orange Bell Pepper, Garlic, and Shallots. So that is what our rice had in it today. Other times this rice has been made we loved using sliced Brussel Sprouts, Red Onions, or Cabbage as amazing options.

Simple Roasted Chicken

I spatchcock my chicken for a shorter cooking time. To spatchcock a chicken is to remove the chicken's backbone. This article is wonderful for instruction on how to do this.

After backbone has been removed, I prep the chicken by washing it in cold water in my sink. Dry the chicken thoroughly with paper towels, wet meat does not brown well, so take the extra time here to really dry off the chicken. After the chicken is dry, mix about a tablespoon of room temperature butter and salt, then spread under the skin along the breast meat, massaging it in. Then take an additional one to two tablespoons of room temperature butter and rub all over the chicken's surface and lightly salt.

Prep a sheet pan with Parchment Paper and place the following herbs in equal stacks for under the chicken breasts when the chicken is placed on the pan. Feel free to improvise, but each stack from me had two sage leaves, three sprigs of spice oregano, and a handful of thyme. Place chicken gently on top of the herbs stacks. Move stacks if necessary for better centering under the chicken. Then peel a white onion and cut into six pieces. I used the onion to elevate the body of the chicken slightly with a piece under the thighs, ribs, and front of chicken.

To be completely transparent here my family likes their chicken a bit on the dryer side, don't blame them, they like what they like. We roasted this chicken at 375F for approximately 50 minutes, then crisped the skin at 450F for 5-10 min still on bake. If you are looking for a juicer whole chicken I would follow the attached articles cooking instructions.

THE RICE!

(Start 30-25 min before Chicken is done)

Open boil two cups of dried Basmati Rice over high heat in a large stock pot for 20 min / or until rice is tender. I add two bay leaves,1 tablespoon of olive oil and a large pinch of salt to the water after the rice is added. Stir occasionally during the 20 min.

Slice and Dice the following(or whatever you have available), you really cannot go wrong with a good veggie and onion combo. The pictured rice had the following:

• 2 Pieces of Shallot Sliced and Chopped

• 2/3's Orange Bell Pepper Sliced and Chopped.

• 4 Cloves of Garlic Diced.

• 6 Green Onions Chopped

Time this step approximately 15-10 min before rice is cooked. Heat a large sauté pan over medium heat, add 1 Tablespoon butter. Once butter has melted and pan is hot add the diced bell peppers and cook for 2-3 min. Then add chopped shallots and cook for an additional 2-3 minutes, vegetables will start to look more cooked and translucent. Add diced garlic and cook for 30 seconds to 1 minute. (If rice is still not cooked removed from heat and place back over medium heat once rice is cooked and drained of water. Also around this time the chicken is out of the oven or on its way out.)

Add 3 Cups of cooked rice to the Sauce Pan. Season with salt to taste, Red Pepper Flakes, and Smoked Paprika or Sweet Paprika, and stir. Then remove chicken from the parchment paper pan and place on a prep plate. What makes this rice amazing is the next step :) Remove cooked herbs and onions from the parchment paper with tongs and pour the roasted chicken juice over the rice in sauté pan. Let combine for an additional 1-2 minutes (can be done removed from heat). Don't miss this step, it is what make the rice amazing and it is why we cooked the damn chicken!

Now grab your favorite platter, plate the rice then add the chicken to the top of the rice. Decorate as you will with herbs, have fun with it!