Half Roasted Chicken A La Turmeric Recipe
Spring Vegetables & Cavany Basmati Rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Half Roasted Chicken
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Place the chicken skin-side up on a roasting pan. Roast in the preheated oven for about 40-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- 3
Prepare the Rice
While the chicken is roasting, rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rinsed rice and salt, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
- 4
Cook the Spring Vegetables
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, zucchini, and cherry tomatoes. Season with salt and black pepper. Sauté for about 7-10 minutes, or until the vegetables are tender but still crisp.
- 5
Serve
Fluff the rice with a fork and serve it on plates. Place the roasted chicken and sautéed vegetables on top. Enjoy your Half Roasted Chicken a la Turmeric!
