Easy and delicious. Very little 'active' cooking time. Pretty enough to serve guests - or just for a Wednesday night!
Rice:
1 cup organic brown rice
1 1/2 cups organic chicken broth
1/2 organic white onion, chopped (save a scoop)
1 large organic carrot, chopped
fresh organic thyme (a handful, prechop) and rosemary (2 sprigs). Chop up herbs. (Save a scoop).
1 Tablespoon organic no salt seasoning (I get mine from Costco and it's SO good and doesn't have any additives like anti-caking agents!)
A little sea salt to taste
1 tsp organic extra virgin olive oil
2 cloves chopped garlic
Mix all ingredients except your saved scoops of onion and herbs into a medium size roasting pan. Stir rice mixture well!
Chicken:
1 organic whole fryer chicken, approximately 3 lbs. Place chicken breast side down on top of rice mixture.
Drizzle with extra virgin olive oil (a little goes a really long way, do sparingly!).
Sprinkle your saved scoops of onion and herbs on top of the chicken.
Don't forget to remove your giblets out of the innards of the chicken! Stuff with leftover onions, herbs, garlic, lemons - whatever you like really!
Use a hefty pat of grass fed, organic butter (salted or not, your choice).
Top with 2 additional Rosemary springs. So pretty!
Cover roasting dish and cook for 1 hour at 400. Cook at 425 for an additional 30 minutes. Remove chicken from oven and let rest for 10 minutes. Cut into chicken near leg bone and ensure juices run clear.
Asparagus:
1 lb organic asparagus. I prefer the small spears.
Cut bottoms off spears so they are uniform in length.
Heat a pan with organic extra virgin olive oil up to temperature.
Add 2 cloves chopped garlic and some more organic no salt seasoning.
Pan fry until asparagus is cooked to your desired consistency, stirring often.
Serve with a nice fruit forward, red wine. I like Tempranillos or Malbecs for chicken dishes.
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