Roasted chicken with rice and sauteed onions

Last night we had roasted chicken with rice and sauteed onions.

I just love to eat sauteed onions. Yum!

I really need to work on my picture quality, but even though it looks like an alien, it was delicious nonetheless.

Roast Chicken

1 whole chicken (insides removed)

salt and pepper

1. Preheat the oven to 425 F.
2. Rinse the chicken then season with salt and pepper.
3. Place the chicken on its side in an oven safe dish. Bake for 30 minutes.
4. Rotate the chicken onto its other side and bake for another 30 minutes.
5. Rotate the chicken onto its belly and bake for 25-45 minutes (depending on the size...bigger=longer). When a thermometer inserted into the thigh reads 170 F the chicken is cooked.
6. Remove from the oven and let rest for 5-10 minutes.

Sauteed Onions

1 onion, chopped

organic canola oil

salt

1. In a skillet heat the oil over medium-high heat.
2. Add the onion and cook, stirring often, until golden and soft.
3. Season with salt and serve.

Rice

2 cups white rice (not instant rice)

3 cups water

1 Tbsp oil

salt

1. Rinse the rice in cool water.
2. Heat the oil in a sauce pan over high heat.
3. Add the rice and saute for 1 minutes, stirring constantly.
4. Add a hefty pinch (or 2) of salt. Stir into the rice.
5. Add the water. Bring to a boil, then reduce to a simmer.
6. Cover and cook for 20 minutes, or until soft and fluffy. Check the rice every so often to keep from burning it.
7. Fluff with a fork, season with more salt if desired, serve and enjoy!