Savory Herb and Citrus Infused Whole Chicken with Garlic-Butter Rice and Zesty Green Beans

Preheat your oven to 375°F (190°C). Rinse the whole chicken under cold water and pat it dry with paper towels.

In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and salt and pepper to taste.

Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor. Cut 1 lemon and 1 orange in half and place the halves inside the cavity of the chicken along with 4 cloves of crushed garlic.

Place the chicken breast-side up in a roasting pan. In a separate bowl, combine 1 cup of long-grain rice with 2 cups of chicken broth, 2 tablespoons of butter, and a pinch of salt.

Pour this mixture around the chicken in the roasting pan. Cover the pan with aluminum foil and roast in the preheated oven for 1 hour.

After 1 hour, remove the foil and roast for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

While the chicken is roasting, prepare the green beans by trimming the ends and blanching them in boiling water for 3 minutes.

Drain and toss with 1 tablespoon of olive oil, the juice of half a lemon, and salt and pepper to taste.

Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken alongside the garlic-butter rice and zesty green beans for a complete meal.