Chicken & Mushroom Dirty Rice

Chicken

1. Remove the backbone like a normal spatchcock, or to go further
2. Flip the chicken over, skin-side down.
Using your knife, shave out most of the rib bones along both sides, and thigh bones. Don’t stress perfection, just clear enough so it lays flatter. Leave theleg and wing bones intact.
3. Flip back over and press it flat, rub with olive oil, salt, and pepper.

Mushroom Rice

1. Preheat oven to 425
2. In a cast iron or oven proof pan over medium-high, cook mushrooms in 2 tablespoons of the butter until browned and a little crispy.
3. Add onion, cook until soft then add garlic, cook about 30 seconds.
4. Stir in the rinsed rice., add chicken stock and 1 tablespoon of the soy - stir once to combine
5. Lay the chicken directly on top of the rice
6. Roast for 45–60 minutes until the chicken is cooked through (165°F in the breast)
7. At about the30-minute mark, melt remaining butter with remaining soy and brush over the chicken
8. Continue cooking until the skin is golden and beautiful, and the rice is tender and has absorbed the liquid
9. Serve with parsley and lemon squeezed over the top