Classic roast chicken with rice. You can use gravy for pouring while serving. Served with compote.
No. of servings
1 h. 30 min.
Firstly, we wash the chicken carefully, put a bit of salt and paprika to both sides.
Put the chicken in the pan, pour water to the top of chicken and add a piece of butter. Close the pan and roast 30 minutes, 430°F (220°C). Then turn it over and roast another 30 minutes. After one hour roasting, take the top of pan away and leave it in for 10 more minutes.
After cooling, cut the soft and juicy roast chicken or use poultry shears to make suitable portions.
Use sieve for rinsing the rice under tap water, let it drain and sprinkle in the pot, where the oil is already heated.
Fry the rice for about 8-10 minutes, add salt and boiled water to until 1cm above the rice.
Close the pot and cook the rice until it is soft.