Roast Chicken Rosemary With Lemon Ginger Rice

Recipe Ingredients

1 tablespoon	15ml	Chicken (large)
1		Fresh rosemary
2 tablespoons	30ml	Margarine
1 1/2 cups	240g / 8.5oz	Rice - converted
3 cups	711ml	Chicken broth
1/4 cup	27g / 1oz	Carrot - finely diced
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Ground ginger
2		Lemons - zest from 1, juice
		From both
1/2 cup	46g / 1.6oz	Sliced almonds toasted - optional

Recipe Instructions

Wash and dry inside and outside of chicken. Rub the inside with the fresh rosemary and leave the sprig in the cavity. Spread the margarine over the outside.

Roast the chicken at 375F for 6 minutes per 100 grams. The chicken is done when the juices in the cavity run clear. Combine rice, broth, carrots, sugar, ginger, lemon zest and juice in a med. saucepan and bring to a boil. Cover and reduce heat to a simmer.

Simmer for 20 minutes or until all the liquid is absorbed. Garnish with almonds if desired.

Source-Uncle Ben's package Mastercook formatted by Carol [email protected]

Source:
Uncle Ben's Rice package

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