Lemon Garlic Chicken With Lamb Rice Pilaf

• 1 Roasting Chicken 3-4 lbs
• 1 Head of Garlic
• Juice of 2 lemons
• Pepper and salt to taste
• 1Tablespoon Allspice
• Olive oil
• For Garlic Dip:
• 1 cup Mayonaise
• 3 cloves Garlic
• dash of Tabasco
• dash of paprika
• For Rice:
• 1 lbs. Lean Ground Lamb
• 1 large onion minced
• Salt and Pepper to taste
• 1 Tablespoon Allspice
• 2 cups of Rice
• 4 cups Chicken Broth
• 1/2 cup Pine Nuts dry Roasted

1. First prepare chicken washing thoroughly and patting dry. Take olive oil in your hands and rub all over chicken, inside and out. Mash Garlic into a paste and mix with salt and pepper and allspice in a small bowl. Rub mixture all over and inside chicken. Juice the lemons and add to bottom of roasting pan with water to cover the bottom of the pan.
2. Rice stuffing:
3. Saute onions in olive oil until golden. Add lamb and saute until no longer pink. Add spice, salt and pepper to taste. Transfer to large pot. Add rice stirring to mix all ingredients. Add water, cover and simmer for 20 mins.
4. At this point you can either stuff the chicken with stuffing, or leave the rice to serve seperately.
5. Roast Chicken until thermometer reaches 165 degrees. Baste occasionally with lemon juices from the bottom of the pan. Remove from oven and tent with foil for 20 mins before carving.
6. Garlic dip sauce:
7. Mix all ingredients and place in Refridgerator for 2 hours.
8. Serve with Chicken and rice as a dip.
9. To serve:
10. Carve Chicken keeping wings and drums intact.
11. In a large platter, place rice at the bottom. Place chicken around on top of the rice. Sprinkle with Pine Nuts and serve.

chicken, garlic, lemons, pepper, allspice, olive oil, garlic, mayonaise, garlic, paprika, onion, salt, allspice, rice, chicken broth

Taken from www.epicurious.com/recipes/member/views/lemon-garlic-chicken-with-lamb-rice-pilaf-1208683 (may not work)