Roasted Chicken Plate Recipe
Served with yellow rice, mini Greek salad, hummus and pita.
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Ingredients
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Roasted Chicken
Yellow Rice
Mini Greek Salad
Hummus
Pita
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Rinse the whole chicken and pat it dry with paper towels.
- 2
- 3
Roast the Chicken
Place the chicken 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). Baste the chicken with its juices halfway through the cooking time.
- 4
Rest the Chicken
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Yellow Rice
- 5
- 6
Cook the Rice
Add chicken broth, turmeric, and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 7
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Mini Greek Salad
- 8
Prepare the Vegetables
Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- 9
Assemble the Salad
In a large bowl, combine the cucumber, cherry tomatoes, red onion, feta cheese, and olives.
- 10
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, and oregano. Pour over the salad and toss to combine.
Hummus
- 11
- 12
Adjust Consistency
If the hummus is too thick, add water, one tablespoon at a time, until desired consistency is reached.
Pita
- 13
Serve the Pita
Warm the pita bread in a toaster or oven if desired, and cut each pita in half to create pockets.
