ONE POT HOISIN GLAZED ROASTED CHICKEN AND RICE

Chicken|8 Ingredients or less|Asian|Casseroles

Ingredients

The Chicken, Carrots, and Rice:

4 tablespoons TJ’s olive oil, divided

1, 5-6 pound TJ’s whole spring chicken

1 ½ teaspoons TJ’s salt, divided

1 teaspoon TJ’s black pepper, divided

8-10 large TJ’s scallions, chopped (about 1 ½ cups, plus more for garnish)

1 pound TJ’s heirloom carrots, peeled and cut into 4-5” long pieces

1 cup TJ’s raw jasmine rice, rinsed with cold water until the water runs clear

2 tablespoons TJ’s Hoisin Sauce

2 ½ cups hot water

The Glaze:

½ cup TJ’s Organic Apricot Preserves

¼ cup TJ’s Whole Grain Dijon Mustard

¼ cup TJ’s Hoisin Sauce

Instructions

Preheat oven to 375 degrees. Heat 3 tablespoons of the olive oil in a large 7-8 quart Dutch oven* over medium high heat.

Remove the giblet package from inside the chicken and pat the chicken dry all over with paper towels. Liberally season the chicken all over with about 1 teaspoon of the salt and ½ teaspoons of the black pepper. Place the chicken, breast-side-down, in the hot oil and sear for 4-5 minutes until the chicken is golden brown. Flip and sear on the bottom for another 3-4 minutes. Remove the chicken from the pot to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan drippings along with the scallions and carrots. Cook, stirring frequently, for 2-3 minutes until the veggies are fragrant and begin to soften. Add the rice to the pan and cook for 2 minutes more, stirring, until the rice begins to get toasty. Add the remaining ½ teaspoon each of salt and pepper and the 2 tablespoons of hoisin to the pan. Stir to fully coat the rice and veggies.

Push the rice and veggies to the sides of the pan leaving an empty(ish) space in the center of the pot. Add the chicken back to the pot, placing it in the center of the rice mixture. Pour the water all around the chicken, ensuring that the rice is all covered. Bring the water to a boil and then cover the pot. Place the pot in the oven and bake for 20 minutes.

While the chicken cooks, make the glaze. Combine the apricot preserves, mustard, and hoisin in a small saucepan and whisk over medium high heat until the preserves are melted and the glaze is smooth.

After 20 minutes remove the chicken from the oven coat is all over with the glaze. Give the rice a gentle stir (it should be mostly cooked through and also brush some of the glaze on the carrots.

Increase the oven temperature to 425 degrees and place the pot, uncovered, back in the oven for an additional 15-25 minutes until the glaze is caramelized on the chicken and the internal temperature of the chicken (in the thickest part) is 160-165 degrees. Remove the pot from the oven and let the chicken rest for 10-15 minutes. Slice the chicken into pieces and serve over the rice and carrots, garnished with more chopped scallions. DEVOUR!!

*If you do not have a Dutch oven, you can cook the whole dish in a large deep skillet and then transfer to a baking dish to bake (covered tightly with foil).