Rosemary Chicken Rice And Potato

• 1 whole chicken
• 2 lemons
• 3 onions
• 2 potatoes
• 1 BOIL in bag rice pouch
• 2 table spoons minced garlic
• 4 packets goya seasoning(not sure what its called, its in the orange packet)
• 4 can chicken stock
• unsalted butter
• Dried Rosemary
• Cracked Black pepper
• Chilli flakes
• Salt

1. Take your whole chicken and cover in and out and under skin of breast with butter and then with rosemary and 2 packets of goya seasoning. Season as well with cracked black pepper and salt. Stuff chicken with 1 cubed onion and 1 sliced lemon.
2. Pour two cans of chicken stock on bottom of pot with garlic, rosemary, black pepper, two pinches of chili flakes, 1 lemon cut in wedges (squeeze juice into pot as well) and 2 onions cubed and the remaining two packets of goya.
3. Cook uncovered for 45 minutes at 350
4. Then tightly cover with foil or lid and cook for 2 hours
5. Now take out 1 cup of liquid out of the pot and then add 2 large or 3 medium size potatoes cut in small cubes.
6. Recover and cook for 1 hour.
7. In separate pot cook bagged rice in a pot of chicken broth and liquid you took from the chicken.
8. when everything is done, take the chicken out of the pot the best you can piece by piece. Remove 1 cup of liquid from the bottom of the pot again and put aside (you can use this to moisten the chicken later on or make a gravy with a little flour).
9. Add rice, stir and return to oven uncovered for 15 minutes. At this time you could be de-boning the chicken.
10. when everything is done, serve the potato and onion rice along side the chicken.
11. A bit of work but so good!

chicken, lemons, onions, potatoes, boil, garlic, packets, chicken stock, unsalted butter, rosemary, pepper, chilli flakes, salt

Taken from www.epicurious.com/recipes/member/views/rosemary-chicken-rice-and-potato-50057936 (may not work)