Roast Chicken with One-Pan Spinach and Parmesan Rice

In a small bowl, combine softened butter, minced garlic, and chopped fresh herbs. Mash with a fork until well combined.

In a large, oven-safe pan, place the halved onion and whole carrots. Place the whole chicken on top.

Gently separate the skin from the chicken breast and rub the garlic herb butter all over the chicken, including under the skin.

Place the halved lemon inside the chicken's cavity. Drizzle the chicken with olive oil and season generously with salt and black pepper.

Roast the chicken in a preheated oven until fully cooked and golden brown.

Remove the chicken from the pan and place it on a plate. Cover loosely with aluminum foil and let it rest.

Remove the roasted carrots from the pan and set aside. Break up the softened onion in the pan with a fork, leaving the flavorful drippings.

Add the rinsed basmati rice to the pan and stir to coat in the chicken drippings.

Stir in the whole grain mustard and grated Parmesan cheese.

Pour in the white wine, chicken stock, and heavy cream. Stir to combine.

Add the fresh spinach and stir until it begins to wilt into the liquid.

Bake the rice mixture in the oven until golden, crispy, and the liquid is fully absorbed.

Carve the rested chicken and serve with the baked rice and roasted carrots.