Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Dajaaj al Riz




Source of Recipe


the web


Recipe Introduction



Syrian roasted chicken with rice


List of Ingredients




2 large carrots, cut into chunks
2 stalks celery, coarsely chopped
2 medium onions, coarsely chopped
2 medium potatoes, cut into chunks
1 (4-to 7-pound) whole roasting chicken
2 Tbs vegetable oil

Recipe



Preheat the oven to 425 degrees Farenheit. Combine the carrots, celery, onions, and potatoes in a shallow roasting pan. Wash the chicken inside and out. Pat dry. If desired, stuff. Tie the chicken legs together to hold their shape. Tuck the wings under the body. Sprinkle with salt and pepper. Rub the oil over the chicken. Place the chicken, breast-side up, on the vegetables in the roasting pan. Roast, uncovered, for 15 minutes.

Reduce the heat to 350 degrees Fahrenheit. Invert the chicken so that its back is up and roast, basting occasionally with the pan drippings, for 15 minutes. Turn to one side and roast, basting occasionally, for 15 minutes. Turn to the other side and roast, basting occasionally, another 15 minutes.

Return the chicken breast side up and roast until browned and the thigh juices run clear when poked deeply with a fork or the thigh meat registers 170 degrees Fahrenheit on a meat thermometer (15 to 40 minutes per pound unstuffed; 30 minutes to 1 hour per pound stuffed.

Total cooking time runs from 50 minutes to 1½ hours for unstuffed; 1¾ to 2 hours for stuffed). Cover loosely with foil and let stand about 15 minutes before carving. (The internal temperature will continue to rise.)