WHOLE ROAST CHICKEN & PILAFI RICE
INGREDIENTS:
2kg Whole Chicken
70g Butter / Margarine
1 tsp Paprika
3 Sprigs Rosemary
1 Whole Garlic cloves
2 Brown onions
Fresh thyme, bay leaves & oregano
500g White rice
Lemon juice
Knorr Chicken stock
METHOD:
Mix softened butter with paprika, salt, pepper, finely chopped rosemary, minced garlic, and a few drops of lemon juice to create a flavourful paste.
Lift the skin of the chicken breast to spread the compound underneath it, then coat the outside of the chicken.
Placing the Chicken on a Rack: Position the chicken on a wire rack inside a baking tray for even cooking and crispy skin.
Roast the chicken at 200°C for the first 10 minutes, then reduce the oven temperature to 175°C (fan-forced) and continue cooking for another 50 minutes.
Melt butter in a saucepan or skillet over medium heat, then cook diced onion and minced garlic until soft.
Combine the cooked onion and garlic with rice, salt, pepper, lemon juice, chicken stock, and bay leaves.
Placing the Chicken on Top of the Rice on a Rack: After the chicken has cooked for an hour, transfer it to a wire rack over the rice mixture. Ensure the chicken remains elevated above the rice to allow the flavours to meld without making the rice soggy.
Roast the chicken and rice together at 175°C for an additional 30 minutes, or until the chicken is golden, crispy, and reaches an internal temperature of 75°C.
Allow the chicken to rest uncovered for at least 10 minutes before cutting.
