Ingredients and Weight:
- Whole chicken, 5-6 pounds (2.3-2.7 kg)
- Garlic cloves, 10-12 cloves
- Olive oil, 1/4 cup (60 ml)
- Salt and black pepper, to taste
- Long grain rice, 2 cups (480 ml)
- Chicken broth, 4 cups (960 ml)
- Butter, 1/4 cup (57 g)
- Fresh parsley, 1/4 cup (15 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Remove chicken from the refrigerator and let come to room temperature for 30 minutes.
- In a small bowl, combine olive oil, garlic cloves, salt, and pepper. Rub this mixture all over the chicken.
- Place chicken in a roasting pan.
- In a medium saucepan, combine rice, chicken broth, and butter. Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Spread rice mixture around the chicken in the roasting pan.
- Roast for 1 hour 15 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Remove chicken from the oven and let rest for 15 minutes before carving.
- Garnish with fresh parsley before serving.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20g
- Protein: 40g
- Carbohydrates: 30g
Dish Characteristics:
- Savory and succulent chicken with crispy skin
- Fluffy and flavorful garlic rice
- Perfect for a special occasion or family dinner
User Comments:
- "This roast chicken was so good! The garlic rice was the perfect side dish. I will definitely be making this again." - Mary C.
- "The chicken was moist and flavorful. The rice was cooked to perfection. Overall, a delicious meal." - John R.
- "I made this for a dinner party and it was a hit. Everyone loved the crispy skin on the chicken and the savory garlic rice." - Sarah G.
Special Precautions and Tips:
- Make sure the chicken is cooked through before serving.
- Use a meat thermometer to check the internal temperature.
- Roast the chicken on a wire rack to allow for even cooking.
- Let the chicken rest before carving to allow the juices to redistribute.
