Company Roast Chicken
Garlic-herb butter rubbed under the skin makes this roasting chicken extra flavorful. Baking poultry in the combination Stoneware Baker and Rectangular Lid/Bowl makes it extra moist.
- 3/4 cup natural whole almonds, coarsely chopped
- 6 cups cooked converted long-grain white rice
- 3/4 cup golden raisins
- 1/4 cup snipped fresh parsley, divided
- 1/4 cup fresh thyme leaves or 4 teaspoons dried thyme leaves, divided
- 3 tablespoons sliced green onions with tops
- 2 garlic cloves, pressed
- 1/4 cup butter or margarine, softened
- 1 roasting chicken (5 1/2 - 6 1/2 pounds)
Preheat oven to 400°F. For rice mixture, coarsely chop almonds using Food Chopper; place in Classic Batter Bowl. Add cooked rice, raisins, 3 tablespoons of the parsley, 3 tablespoons of the fresh thyme leaves (or 3 teaspoons dried) and green onions; mix well.
For garlic-herb butter, press garlic using Garlic Press into Small Batter Bowl. Add butter, remaining 1 tablespoon parsley and remaining 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); mix well using Skinny Scraper.
Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry. Trim excess fat using Professional Shears, if necessary. Starting with neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Tie ends of legs together with cotton string. Lift wing tips up toward neck then tuck under back of chicken. Place chicken in Rectangular Baker, breast side up. Slide butter mixture under skin of breast, using Skinny Scraper. Using fingers, press skin to evenly distribute butter mixture under skin. Fill cavity of chicken with 2 cups rice mixture. Place Rectangular Lid/Bowl over Baker. Spoon remaining rice mixture into Mini-Baking Bowl; cover with Mini-Baker and set aside.
Bake chicken 1 hour.Carefully remove Lid/Bowl from Baker, lifting away from you. Place covered Mini-Baking Bowl in oven with chicken. Bake rice 20-25 minutes or until thoroughly heated. Continue baking chicken 15-30 minutes or until Digital Pocket Thermometer registers 180˚F in meaty part of thigh and juices run clear. Let stand 10 minutes before carving with Chef’s Knife.
- 8 servings
Nutrients per serving:
Calories 650, Fat 24 g, Sodium 190 mg, Dietary Fiber 3 g