Ingredients:

  • 1 whole chicken (approximately 4-5 lbs, 1.8-2.3 kg), cleaned and dried
  • 2 tablespoons unsalted butter, softened
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup cooked rice, white or brown
  • 1 cup mixed vegetables (carrots, peas, corn), fresh or frozen
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (any color)
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine cooked rice, mixed vegetables, onion, bell pepper, thyme, and olive oil. Mix well.
  3. Season the chicken inside and out with salt, pepper, and paprika.
  4. Stuff the chicken cavity with the rice and vegetable mixture.
  5. Rub the softened butter under the skin of the chicken for added flavor.
  6. Place the chicken in a roasting pan, breast-side up.
  7. Roast in the oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Baste with any juices from the pan halfway through cooking for added moisture.
  9. Allow the chicken to rest for 15 minutes before carving.
  10. Serve and enjoy!