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sarayu_innsaei
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Spatchcock the chicken: Remove the backbone with kitchen shears, flip, and press down on the breast to flatten. Place in a bowl and rub with oil, spices, and lemon juice — front, back, and under the skin.
Prepare the rice: In an oven-safe pot or baking dish, combine rice, herbs, onion, garlic, oil, and salt. Toss well.
Assemble: Lay the chicken flat on top of the rice, pouring over the marinade juices. Add lemon slices. Pour the water around the rice, avoiding the top of the chicken.
Bake: Cover and bake at 375°F (190°C) for 2 hours. Remove the lid and bake uncovered for another 30 minutes until golden and crisp.
Serve: Tender, juicy chicken with fluffy, fragrant rice — holiday-worthy and even better the next day.