Roasted Chicken Over Rice Recipe
Roasted chicken, on a bed of rice, with a sunny side up egg, tomato.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roasting the Chicken
Preheat your oven to 375°F (190°C). Rub the whole chicken with olive oil, salt, black pepper, garlic powder, and paprika. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 10 minutes before carving.
- 2
Cooking the Rice
In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork.
- 3
Preparing the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- 4
Serving the Dish
On a plate, create a bed of rice. Top it with carved roasted chicken, a sunny-side-up egg, and sliced tomato. Garnish with fresh parsley before serving.