Ingredients:

  • 1 whole chicken (about 4-5 lbs or 1.8-2.3 kg)
  • 4 tablespoons unsalted butter, softened (approximately 57 g)
  • 2 tablespoons olive oil (approximately 30 mL)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 lemons (one for juice and one cut into wedges)
  • 2 cups long-grain parboiled rice (approximately 400 g)
  • 1/4 cup vegetable oil (approximately 60 mL)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped (red or green)
  • 1 can (14 oz or 400 g) diced tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon thyme
  • 2-3 cups chicken broth (approximately 500-750 mL)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Pat the chicken dry and place it in the roasting pan. Combine the butter, olive oil, spices, salt, and pepper in a bowl; rub all over the chicken. Squeeze the juice of one lemon over the chicken and place both the juiced lemon and wedges inside the cavity.
  2. Roast in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C). Baste the chicken halfway through for a golden finish. Let rest for 10 minutes before carving.
  3. In a saucepan, heat vegetable oil over medium heat and sauté chopped onion, garlic, and bell pepper until soft and fragrant. Blend the diced tomatoes and tomato paste into a smooth mixture.
  4. Add the blended mixture to the saucepan and cook for 10 minutes to deepen the flavors. Stir in the rice, curry powder, thyme, and chicken broth. Season with salt and pepper.
  5. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed. Fluff with a fork.
  6. Plate the roast chicken alongside the fluffy Jollof rice. Garnish with additional lemon wedges or fresh herbs if desired.