Mix the chicken marinade ingredients together. If you have time make the marinade in advance and leave flavours to infuse the oil. Spread over and inside the cavity of the chicken and leave aside while you prepare the rice.
Add the rice to a roasting tin or large tray. Grate the carrot, turnip, onion and tomato on top of the rice. You can chop up the skin of the tomato and add in separately or discard. Finely chop the peppers and add to the tray. Season the rice mix and add 2 cups or 360ml of water and mix.
Place the chicken with the breast facing down (this will keep it from going dry) on top of the rice and cover with a lid or tin foil.
Roast in a preheated oven at 180 for 1 hour. Remove from the oven and remove the lid/tin foil. If rice looks dry add a little more water. Put back in to the oven uncovered for a further 20 minutes until the chicken and rice are cooked.
To serve: some tahini sauce, zhug (see our recipes) and a green salad would be great to have with this.
