roast chicken & rice

This chicken & rice recipe is a super easy 2-in-1 dish. The chicken roasts slowly in a bath of broth, rice and your choice of veggies, while the drippings from the chicken soak into the rice creating a creamy, risotto-like side dish. It takes about an hour total, and the rice and soft veggies are perfect for little hands & teeth.

INGREDIENTS

• 1 whole chicken (organic, antibiotic free if possible)

• 1.5 cups of rice (I prefer white)

• 3 cups of broth or water

• 6 tbsp butter

• your choice of veggies, chopped: carrots, celery, onion, peas etc.

• optional: herbs - parsley, rosemary and thyme, garlic

• kosher salt and pepper

SUPPLIES

• 1 dutch oven or deep pan

INSTRUCTIONS

1) Preheat oven to 450 degrees Fahrenheit

2) Remove giblets and liver from chicken cavity; discard or reserve for another use. Rinse chicken thouroughly under cold water, inside and out, then pat dry, making sure the chicken skin and cavity are as dry as possible. Season the cavity with salt and pepper, then stuff with your choice of herbs, and lemon, if using. Rub chicken skin with 2 tablespoons of softened butter, then season all over with kosher salt and freshly ground pepper.

3) Slice onions into circular rings and scatter over the bottom of the roasting dish. Scatter chopped veggies and rice over onions. Pour broth into pan, making sure all rice is covered. Place chicken on top of the onions in the roasting dish. Add a few more dollops of butter to the broth for extra richness if desired.

4. Roast chicken uncovered until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 1 hour. Skin should be well browned and crispy at this point, and rice should be fluffy with no more visible liquid. If rice appears dry, add more broth or water and roast a bit longer.

5. Carve & serve chicken!