Roast chicken rosemary with lemon ginger rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken |
| 1 | large | Sprig fresh rosemary |
| 2 | tablespoons | Margarine |
| 1½ | cup | Rice; converted |
| 3 | cups | Chicken broth |
| ¼ | cup | Carrot; finely diced |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Ground ginger |
| 2 | Lemons; zest from 1, juice from both | |
| ½ | cup | Sliced almonds toasted; optional |
Directions
Wash and dry inside and outside of chicken. Rub the inside with the fresh rosemary and leave the sprig in the cavity. Spread the margarine over the outside. Roast the chicken at 375 degrees for 6 mins. per 100 grams. The chicken is done when the juices in the cavity run clear. Combine rice, broth, carrots, sugar, ginger, lemon zest and juice in a med. saucepan and bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 mins. oe until all the liquid is absorbed. Garnish with almonds if desired.
Source-Uncle Ben's package
Recipe by: Uncle Ben's Rice package Posted to MC-Recipe Digest V1 #860 by Carol & Bob Floyd <c.floyd@...> on Oct 22, 1997