Roast Chicken with Curried Rice

Preheat the oven to 375°F. Pat the roasting chicken dry with paper towels and place it breast-side up in a roasting pan.

Roast the chicken in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh and the skin is golden brown.

About 30 minutes before the chicken is done, melt the butter in a large saucepan over medium heat.

Stir the uncooked rice into the melted butter, coating it evenly, and toast for 2 to 3 minutes until lightly fragrant.

Add the curry powder to the rice and stir to combine, cooking for about 1 minute until fragrant.

Pour the chicken broth into the rice mixture and bring to a boil, stirring occasionally.

Reduce the heat to low, cover the saucepan with a lid, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

Remove the roasted chicken from the oven and let it rest for 5 minutes before carving.

Transfer the curried rice to a serving dish and carve the chicken into pieces, arranging them on a platter alongside the rice.