Roast Chicken with Citrus Glaze and Coconut Rice

Posted by Megan S. and source unknown.


Megan says this recipe is sooooo good!


Roast Chicken:

5 lb chicken
garlic powder
salt
pepper
lemon pepper

Heat oven to 425*F. Prep chicken, clean and pat dry. Rub spices on outside and under skin of chicken. Cook breast side down at 425* for an hour and a half on a roasting rack (with high sides if you have it, it splatters a bit). Allow chicken to rest and cool slightly before serving.

Glaze:

2 cup pineapple juice
6 tblsp orange juice
2 tblsp lime juice
dash salt and pepper to taste
2 garlic clove crushed
1/2 tsp ginger
5 tbs sugar

Combine ingredients and simmer in a sauce pan until it thickens. Drizzle over the cooked chicken after you cut it all up. This recipe makes enough to drizzle over the chicken and the coconut rice if you desire.


Coconut Rice:


1 bunch of green onions
1 tblsp butter
1 crushed garlic clove
1/4 cup crushed pineapple
1 can coconut milk
1/4 cup pineapple juice
1 1/4 cup water
1 tblsp sugar
dash chile powder
1/4 tsp ginger
2 tsp soy sauce
1 cup jasmine rice

Saute green onions in the butter. Add crushed garlic and saute another minute. Add crushed pineapple and saute another minute. Add the rest of the ingredients, stir and bring to a boil. Reduce to a simmer and allow to cook for about 20-25 minutes until all liquid is gone. Serve with chicken and citrus glaze.