Name: Crispy Chicken Recipe With Rice, Sweet Potatoes & Lemon Slices
Yield: 6
Ingredients: For the Chicken; Extra-virgin olive oil; 2 sweet potatoes, scrubbed, trimmed, and cut into ⅛ -inch (3-mm) slices; 1 large yellow onion, cut into ⅛ -inch (3-mm) slices; Kosher salt; freshly ground black pepper; 1 lemon (preferably Meyer), scrubbed and cut into ⅛ -inch (3-mm) slices; Juice of 1 lemon; 1 tbsp Worcestershire sauce; 1 tsp onion powder; 1 tsp dried thyme (or 4 sprigs thyme); 1 whole butterflied chicken, skin on and bone in, trimmed; For the Rice; 1 cup long-grain white rice (200 g); 1 tsp light olive oil; ½ tsp turmeric; Zest of 1 lemon; Kosher salt and freshly ground black pepper; 2 cups boiling water (500 ml)

Hanukkah Recipe You Need To Try by Liz in Los Angeles, Los Angeles Blogger

CategoryChanukah, Dinner

Crispy Chicken With Rice, Sweet Potatoes & Lemon Slices is a recipe by Kim Kushner. This is a perfect recipe for Hanukkah. It's part of a collection of "Hanukkah Recipes You Need To Try" curated by Liz in Los Angeles, Los Angeles Lifestyle Blogger.

Kim Kushner is the author of 3 best-selling cookbooks, ‘I ♥ Kosher’, ‘The Modern Menu’, and ‘The New Kosher’.

Chicken, rice, and sweet potato slices roasted together in the oven, release juices and flavors that will make your mouth water. Most people might not opt for rice and potatoes in the same sitting, but Kim loves the contrast of the soft, buttery sweet potato slices against the bright lemons and crunchy rice. You can skip the potatoes but the experience just won’t be the same! You can use chicken pieces instead of the butterflied chicken.

Yields6 Servings

For the Chicken

Extra-virgin olive oil

2 sweet potatoes, scrubbed, trimmed, and cut into ⅛ -inch (3-mm) slices

1 large yellow onion, cut into ⅛ -inch (3-mm) slices

Kosher salt

freshly ground black pepper

1 lemon (preferably Meyer), scrubbed and cut into ⅛ -inch (3-mm) slices

Juice of 1 lemon

1 tbsp Worcestershire sauce

1 tsp onion powder

1 tsp dried thyme (or 4 sprigs thyme)

1 whole butterflied chicken, skin on and bone in, trimmed

For the Rice

1 cup long-grain white rice (200 g)

1 tsp light olive oil

½ tsp turmeric

Zest of 1 lemon

Kosher salt and freshly ground black pepper

2 cups boiling water (500 ml)

For this Crispy Chicken Recipe, preheat the oven to 375°F (190°C).

To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil. Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.

In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can. Place the seasoned chicken, skin side up, in the center of the baking dish.

To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the light olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the rice around the chicken in the baking dish. Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes. Remove from the oven and uncover. Return to the oven to cook of excess skin and fat until crispy, 30 minutes longer.

Make-Ahead Tip: Crispy chicken and rice with sweet potato and lemon slices (without the rice) can be marinated and stored in the fridge for up to 24 hours. Add the seasoned rice and boiling water just before cooking.

How To Reheat: Crispy chicken and rice with sweet potato and lemon slices can be reheated, uncovered, in a 350°F (180°C) oven for 10 minutes.

Ingredients