As Easter draws near, fond memories of this recipe resurface. I refer to it as a Sunday Supper delight, perfect for bringing together loved ones in celebration. The aromatic rice, cooked within the chicken’s cavity, adds an extra dimension to its already sumptuous flavor. This dish comes together effortlessly and is best enjoyed alongside a fresh salad.

Ingredients:

• 1 whole roasting chicken
• 1/4 cup unsalted butter, plus 6 tablespoons melted butter (for glazing)
• 1 onion, finely chopped
• 1/2 cup long-grain rice
• 1/4 cup toasted slivered blanched almonds
• 3 tablespoons raisins, plumped in hot water and drained
• 1 teaspoon ground allspice
• 1 cup water
• Salt and pepper, to taste

Glaze:

• 1 tablespoon honey
• 1 teaspoon cinnamon
• Melted butter

Instructions:

1. In a heavy-bottomed pan, melt the 1/4 cup of butter. Sauté the onion until golden and translucent.
2. Add the rice and almonds, sautéing for about 3 minutes. Then, mix in the raisins, allspice, and water. Bring to a boil, cover, and simmer until all water is absorbed (approximately 15 minutes).
3. Preheat the oven to 375°F.
4. Pat the chicken dry and generously season inside and out with salt and pepper.
5. Stuff the rice mixture into the cavity, then sew or skewer it closed. Place the chicken in a roasting pan with the breast side up.
6. In a small bowl, combine the melted butter with honey and cinnamon. Rub this mixture all over the chicken.
7. Roast the chicken, basting occasionally. It is done when golden brown, and the juices run clear from the pierced thigh joint.