Mixed Platter with Roast Chicken, Yellow Rice, and Assorted Sides
Description:
A vibrant and hearty platter perfect for family dinners or special gatherings. The golden, aromatic yellow rice pairs beautifully with tender, juicy roast chicken. Served with assorted sides like roasted vegetables, a fresh salad, and tangy sauces, this platter is a feast for both the eyes and palate.
Total Time:
Preparation: 30 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 45 minutes
Servings: 4–6 people
Ingredients:
For the Roast Chicken:
1 whole chicken (about 3–4 lbs / 1.5–2 kg)
3 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
1 lemon, halved
4 garlic cloves, crushed
Q: Can I use chicken pieces instead of a whole chicken?
A: Yes! Chicken thighs and drumsticks roast faster and stay juicy, though the presentation won’t be as dramatic.
For Yellow Rice:
2 cups long-grain rice
4 cups chicken broth (or water + 1 tsp chicken bouillon)
1 tsp turmeric (for golden color)
1 small onion, finely chopped
2 garlic cloves, minced
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil or butter
Q: Can I make this rice vegan?
A: Absolutely! Use vegetable broth instead of chicken broth and omit butter or use a plant-based alternative.
Assorted Sides:
Roasted Vegetables: Carrots, bell peppers, zucchini, red onion – cut into chunks, tossed in olive oil, salt, pepper, and rosemary; roast 25–30 minutes at 400°F (200°C).
Fresh Salad: Mixed greens, cherry tomatoes, cucumber, red onion, light vinaigrette.
Optional Sauces: Garlic yogurt sauce or chimichurri.
Method:
1. Roast Chicken:
Preheat oven to 425°F (220°C).
Rinse and pat dry the chicken. Rub with olive oil.
Mix paprika, garlic powder, onion powder, cayenne, thyme, salt, and pepper. Rub all over the chicken, inside and out.
Stuff the cavity with lemon halves and crushed garlic.
Place chicken breast-side up on a roasting pan.
Roast for 1 hour to 1 hour 15 minutes, basting occasionally.
Check doneness: the internal temperature should reach 165°F (74°C). Let rest 10–15 minutes before carving.
Q: Why rest the chicken?
A: Resting allows juices to redistribute, keeping meat moist and tender.
2. Yellow Rice:
In a large saucepan, heat oil or butter over medium heat. Sauté onion until translucent.
Add garlic and turmeric; cook 1 minute.
Stir in rice until coated with oil and spices.
Add chicken broth and bay leaf. Season with salt and pepper.
Bring to boil, then reduce heat to low, cover, and simmer 15–20 minutes until rice is tender and liquid absorbed.
Fluff with a fork before serving.
Q: Can I make this ahead?
A: Yes, keep rice slightly undercooked and finish steaming just before serving for fresh texture.
3. Roasted Vegetables:
Toss vegetables with olive oil, salt, pepper, and rosemary.
Roast in a preheated oven at 400°F (200°C) for 25–30 minutes, turning halfway.
Vegetables should be tender and slightly caramelized.
4. Assembly:
Carve roast chicken into pieces.
On a large platter, place a mound of yellow rice. Arrange chicken pieces on top or around rice.
Add roasted vegetables and fresh salad to sides.
Serve with optional sauces on the side.
Q: Any plating tips?
A: For a festive look, garnish with fresh herbs (parsley, cilantro) and lemon wedges.
Chef’s Tips:
Marinate chicken a few hours or overnight for deeper flavor.
Mix in toasted nuts or raisins in yellow rice for a Middle Eastern twist.
Rotate roasted vegetables halfway for even browning.