Conquer chicken night with this secret trick (and skip the grill!)
Imagine this: a succulent, golden-roasted chicken bursting with juicy flavor, its crispy skin glistening under the oven light. But forget the dry, flavorless birds of grilling past. This recipe unlocks a culinary portal to chicken nirvana, where perfectly cooked meat meets a bed of fluffy rice and aromatic vegetables, all nestled in a symphony of spices. The secret weapon? A clever flavor bomb is tucked right inside the chicken, infusing every bite with incredible taste.
Intrigued? You should be! This recipe is more than just a meal; it’s an experience. It’s the triumphant return of the chicken, reborn in an oven-roasted glory, leaving you wondering why you ever bothered with the grill. So, ditch the doubts, grab your ingredients, and prepare to be conquered by the magic of this flavorful fowl.
Ingredients
For the Chicken:
- 1 whole chicken (around 3-4 lbs)
- 10 g (0.4 oz) salt
- 10 g (0.4 oz) black pepper
- 10 g (0.4 oz) turmeric
- 10 g (0.4 oz) garlic powder
- 10 g (0.4 oz) sweet paprika
- 1 onion, chopped
- 1 yellow bell pepper, chopped
- 2 tomatoes, chopped
- 20 g (0.7 oz) garlic, minced
- 40 g (1.4 oz) parsley, chopped
For the Rice Filling:
- 300 g (11 oz) rice, rinsed
- 1 carrot, diced
- 1 zucchini, diced
- 10 g (0.4 oz) salt
- 5 g (0.2 oz) black pepper
- 400 ml (14 fl oz) cooking cream
For the Mayonnaise Glaze:
- 200 g (7 oz) mayonnaise
- 20 ml (1 tbsp) lemon juice
- 5 g (0.2 oz) sweet paprika
- 5 g (0.2 oz) garlic powder
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) dried dill
- 5 g (0.2 oz) onion powder
- 5 g (0.2 oz) black pepper
Instructions
- Prep the Chicken: Preheat oven to 180°C (350°F). Pat the chicken dry and season generously with salt, pepper, turmeric, garlic powder, and paprika. Set aside.
- Make the Filling: Combine rinsed rice, diced carrot and zucchini, salt, pepper, and cooking cream in a large bowl. Mix well.
- Stuff the Chicken: Carefully loosen the skin of the chicken breast, creating a pocket. Gently stuff the rice mixture into the pocket and cavity, pushing it towards the drumsticks.
- Arrange the Veggies: Fill the bottom of a roasting pan with chopped onion, bell pepper, and tomatoes. Nest the stuffed chicken on top.
- Glaze and Roast: In a separate bowl, whisk together mayonnaise, lemon juice, paprika, garlic powder, salt, dried dill, onion powder, and black pepper. Brush the chicken generously with the glaze. Roast for 1 hour, basting with any drippings every 15 minutes.
- Rest and Enjoy: Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve alongside the roasted vegetables and rice stuffing for a complete and satisfying meal.
Tips
- Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
- For a crispier skin, broil the chicken for the last 5 minutes of cooking.
- Add your favorite herbs and spices to the rice filling for a customized flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe is a true game-changer, transforming an ordinary chicken into a flavorful showstopper. Ditch the grill and try this oven-roasted wonder – you won’t be disappointed!
