Oven-Baked Marinated Chicken with Fragrant Rice

Ingredients

• 11 chicken (whole or medium-sized)(1200g)
• 21 lemon(120g)
• 32 tablespoon butter(28g)
• 41 teaspoon mustard(5g)
• 52 tablespoon plain yogurt(30g)
• 63 garlic cloves(9g)
• 71 teaspoon salt(6g)
• 80.5 teaspoon black pepper(1g)
• 90.5 teaspoon ginger (ground)(1g)
• 100.5 teaspoon cumin (ground)(1g)
• 110.5 teaspoon paprika(1g)
• 120.5 teaspoon smoked paprika(1g)
• 130.5 teaspoon turmeric(1g)
• 141 bay leaf(1g)
• 150.5 teaspoon thyme(0.5g)
• 162 tablespoon parsley(8g)
• 172 potato(300g)
• 182 tablespoon olive oil(27g)
• 191 carrot(60g)
• 201 onion(100g)
• 211 bell pepper(120g)
• 221 cup rice(180g)
• 231.5 cup water (warm)(360g)
• 240.5 teaspoon salt (for rice)(3g)
• 250.25 teaspoon black pepper (for rice)(0.5g)
• 260.25 teaspoon turmeric (for rice)(0.5g)
• 270.25 teaspoon paprika (for rice)(0.5g)
• 281 tablespoon tomato paste(16g)

Instructions

1. 1In a bowl, combine the juice of 1 lemon, 2 tablespoons melted butter, 1 teaspoon mustard, 2 tablespoons plain yogurt, 3 minced garlic cloves, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon ginger, 0.5 teaspoon cumin, 0.5 teaspoon paprika, 0.5 teaspoon smoked paprika, 0.5 teaspoon turmeric, 1 bay leaf, and 0.5 teaspoon thyme.
2. 2Rub the marinade all over the chicken, making sure to coat it well. Cover and let marinate for at least 30 minutes (preferably 4 hours) in the refrigerator.
3. 3Preheat the oven to 200°C (390°F).
4. 4Chop parsley and mix with a little melted butter, minced garlic, and lemon juice. Set aside.
5. 5Peel and cut potatoes into wedges. Boil them until half-cooked, then drain.
6. 6Place the marinated chicken in a baking dish. Arrange the half-cooked potatoes around the chicken. Drizzle with olive oil.
7. 7Bake the chicken and potatoes in the oven, basting the chicken occasionally with the reserved parsley-butter mixture. Continue baking until the chicken is cooked through and golden brown, and the potatoes are crispy.
8. 8Meanwhile, prepare the rice: Dice the carrot, onion, and bell pepper.
9. 9In a saucepan, heat a little olive oil. Sauté the onion, carrot, and bell pepper until softened.
10. 10Add the rice and stir for 1-2 minutes. Add 1 tablespoon tomato paste, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon turmeric, and 0.25 teaspoon paprika. Mix well.
11. 11Pour in 1.5 cups warm water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and the water is absorbed.
12. 12Serve the roasted chicken with potatoes and fragrant rice.