Go Back
Print Recipe

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes

Ingredients

For the Chicken

  • 1 whole chicken about 1.2 kg
  • 3 tbsp lemon juice
  • Generous drizzle olive oil about 3–4 tbsp
  • 2 heaping tbsp plain yogurt
  • 1 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ cup water for bottom of pan

For the Chicken & Rice

  • 6 cups cooked rice
  • 2 very large scallions about 2 cups chopped
  • 1 can chopped mushrooms drained
  • 2 –3 tbsp soy sauce to taste
  • 1 tsp ginger powder
  • 1 –2 tsp sesame oil

Instructions

Roast the Chicken

  • In a bowl, mix lemon juice, olive oil, yogurt, tomato paste, garlic, paprika, onion powder, and salt.
  • Rub the marinade all over the chicken, inside and out.
  • Marinate for at least 30 minutes (overnight is even better).
  • Preheat oven to 200°C (400°F).
  • Place the chicken in a baking dish and add ½ cup water to the bottom of the pan.
  • Cover and bake for 30 minutes.
  • Uncover and bake another 30 minutes, until the chicken is golden and fully cooked.
  • Let the chicken rest 10 minutes, then debone and shred it.
  • Mix the shredded chicken back into the pan drippings.

Make the Chicken & Rice

  • In a large bowl combine:
  • Cooked rice
  • Scallions
  • Mushrooms
  • Shredded chicken with pan drippings
  • Add soy sauce, ginger powder, and sesame oil.
  • Mix well and taste. Adjust soy sauce if needed.

Serve warm.