Rinse the chicken, pat it dry thoroughly with paper towels, and then cut it in half lengthwise through the breastbone. In a small bowl, mix together the olive oil, salt, pepper, thyme, and minced garlic.
Rub this marinade generously over both sides of the chicken. Let it rest at room temperature for 15-20 minutes while the oven preheats (if you have more time, marinate it longer in the refrigerator).
Preheat your oven to 375°F. Place the chicken, skin-side up, on a baking sheet and roast for about 60-80 minutes, depending on the size of your chicken. It should be golden brown, and when pierced in the thickest part, the juices should run clear.
While the chicken is roasting, cook the rice. Bring the water to a boil in a saucepan with a pinch of salt. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15-18 minutes until all the water is absorbed. Let it stand, covered, for another 5 minutes, then fluff with a fork.
Once the chicken is cooked, remove it from the oven and let it "rest" on a cutting board for 10 minutes before slicing (this helps the juices redistribute, making the chicken even juicier).
Slice the chicken into portions and serve with the fluffy rice. Enjoy!
- For even juicier chicken, let it marinate for at least 30 minutes before roasting, or even better, overnight in the fridge.
- For perfectly fluffy, non-sticky rice, cook it using a 1:2 ratio with water (1 part rice to 2 parts water).
- To achieve extra crispy chicken skin, pat it thoroughly dry with paper towels before roasting.
- For an extra flavor boost, cook your rice in chicken broth instead of plain water.
- A fresh salad with a light dressing makes a wonderful accompaniment, adding freshness and balancing the meal.
