Roasted Chicken with Rice

Start by cutting the peeled carrots into round slices and set them aside. 

Next, cut the zucchini in half then into strips. 

Now, in a large baking sheet, add the white rice, the carrots, the zucchini, the red bell pepper chopped into cubes and mix all the ingredients until combined.

Add the cooking cream and set aside. 

Next, cut the chicken, remove the wing tips, then butterfly the chicken by cutting it in half and set aside.

In a bowl, add the sweet paprika, the turmeric, the salt, the garlic powder, the black pepper, the onion powder and mix all the ingredients together until incorporated.

Spread this seasoning mix all over the butterflied chicken and set aside.

Now, in a food processor or blender, add the onion chopped into smaller pieces, the tomatoes, the yellow and red bell peppers chopped into cubes, the garlic cloves, parsley to taste and process all the ingredients together until combined.

Next, spread this dressing all over the chicken with a brush. 

Secure the chicken on the oven grid by its legs using toothpicks, just like shown in the video. 

Take to a preheated oven at 180°C (350°F) and roast for 1 hour together with the rice we made. 

Serve.