Oven-baked chicken with rice and green salsa

Ingredients:

• 450 g medium carrots
• 3 small onions, cut into 4 pieces
• 6 cloves of garlic
• 1/3 tbsp. + 3 tbsp. l. olive oil
• 1 whole chicken weighing 1.3-1.5 kg.
• 1 cup parboiled long-grain rice
• 1 large lemon
• 1 cup cilantro leaves with soft stems
• 1 cup parsley leaves with soft stems
• Coarse salt and freshly ground black pepper

Preparation:

1. Preheat oven to 230°C.
2. Slice the carrots diagonally into 2-inch (5 cm) long pieces, halving any wider than 0.5 inches (1 cm) in diameter lengthwise. Combine the carrots, onion, and 5 cloves of garlic in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of coarse salt, and a few pinches of black pepper, coating evenly, then place on a rimmed baking sheet.
3. Using kitchen shears, cut away the chicken's spine (you can set it aside for the broth).
4. Turn the chicken breast-side up. Press down on the breasts with both hands to flatten them. Rub all sides with 1 tablespoon of olive oil and sprinkle with 1.5 teaspoons of coarse salt and freshly ground black pepper. Place the chicken breast-side up on the vegetables in the center of the baking sheet.
5. Roast until the chicken is golden brown and the internal temperature of the thigh reaches 145°F (65°C) on a digital meat thermometer, about 40 minutes. Increase the oven temperature to 500°F (260°C) and continue roasting until the chicken skin is golden brown and the internal temperature of the thigh reaches 165°F (74°C), another 10-15 minutes. Transfer the chicken to a cutting board and let it rest.
6. Meanwhile, bring 2 cups of water to a boil in a medium saucepan over high heat, adding 3/4 teaspoon of coarse salt. Add the rice, stir, and return to a boil. Reduce heat, cover, and simmer until the rice is tender and all the water has been absorbed, about 15 minutes. Turn off the heat and let the rice sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
7. While the rice and chicken are cooking, finely grate the zest from half a lemon. Cut the lemon in half crosswise, squeeze the juice from one half, and cut the other half into wedges for serving. In a food processor, combine the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon coarse salt, and a few turns of the black peppercorn grinder. Pulse until finely chopped. Add the remaining 1/3 cup olive oil, pulse until smooth. Season the salsa with salt and pepper to taste.
8. Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with the pan juices. Serve with salsa verde and lemon wedges.