Roast Chicken And Gravy With Rice Pilaf

• 1 None chicken
• 3 tbsp olive oil
• None pinch paprika
• 1/2 lb long-grain rice
• 2 None carrots, peeled and diced
• 1/4 lb frozen peas
• 1/3 lb mushrooms, cleaned and sliced
• 5 sprigs marjoram, finely chopped
• 2 tsp cornstarch

1. Preheat oven to 400u0b0F. Rub chicken with 1 tbsp oil, salt and pepper and tie the legs together with kitchen twine. Place in a roasting pan and roast for 1 hour 15 mins. Combine 1 tbsp oil and the paprika and use to baste the chicken a few times as it is cooking.
2. Cook the rice in boiling salted water according to the package instructions. When the rice is nearly done, blanch the carrots in salted water for 3 mins, adding the peas after 2 mins. Drain the vegetables. Heat 1 tbsp oil in a large pan and saute the mushrooms for 3 mins, then add the carrots and peas and cook another 2-3 mins. Add the drained rice and cook for 5 mins, then stir in half of the marjoram.
3. Remove the chicken from the oven, allow to rest, and carve, taking care to retain the juices. Bring 1 1/2 cups water to a gentle boil and add chicken juices. Thicken with cornflour and season. Arrange the rice and chicken on plates, pour the gravy on top and sprinkle with the remaining marjoram.

chicken, olive oil, paprika, longgrain rice, carrots, frozen peas, mushrooms, marjoram, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/17182 (may not work)