Roast Chicken and Rice for Two

  • 1 Entire Chicken (under 4 lbs- usually sold as a fryer)
  • Garlic Salt
  • Pepper
  • Fresh Tarragon
  • Chicken Stock
  • Rice (about three cups when cooked)

Recipe Info
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Clean the innards out of the chicken and lay in the pan breast-up. (I usually use a 9x9 cake pan lined with tinfoil for easy cleanup.) Sprinkle the chicken liberally with garlic salt and pepper, and put a sprig or two of tarragon into the cavity.

Sprinkle it on with the salt and pepper. Bake at 350 for one and a half to two hours, depending on the size of the chicken. A good rule to follow is cook half an hour for every pound the chicken weighs.

When the chicken is done, cut it into chunks and serve with the rice. I like to mix the chicken and rice together. Serves two generously.

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