Herb-Infused Roasted Chicken with Savory Rice

1.Preheat your oven to 425°F (220°C).

2.In a small bowl, mix together the olive oil (2 tablespoons), minced garlic (4 cloves), chopped rosemary, chopped thyme, paprika (1 teaspoon), salt, and pepper to create a herb paste.

3.Pat the chicken dry with paper towels and rub the herb paste all over the chicken, including under the skin for maximum flavor.

4.Place the halved lemon (1) inside the cavity of the chicken along with a few sprigs of rosemary and thyme for added aroma.

5.Place the chicken breast-side up on a roasting rack in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

6.While the chicken is roasting, rinse the rice under cold water until the water runs clear to remove excess starch.

7.In a large saucepan, heat a tablespoon of olive oil (2 tablespoons) over medium heat. Add the chopped onion (1) and sauté until translucent, about 5 minutes.

8.Add the diced carrots (1 cup) and cook for another 3-4 minutes until slightly softened.

9.Stir in the rinsed rice and cook for 2 minutes, allowing it to toast slightly in the pan.

10.Pour in the chicken broth (4 cups) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes.

11.After 15 minutes, add the peas to the rice, stir gently, and cover again. Cook for an additional 5 minutes or until the rice is tender and the liquid is absorbed.

12.Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving.

13.Serve the carved chicken alongside the savory rice, garnished with fresh herbs if desired.