Classic Oven-Roasted Chicken and Rice

Place the 8 chicken drumsticks in a large pot.

Add 1 whole carrot, 1 halved yellow onion, the 2 celery stalks, and the 5 smashed garlic cloves to the pot.

Add half of the fresh parsley bunch, the 2 dried bay leaves, the 4 allspice berries, and the 10 black peppercorns.

Pour in 1.5 liters water to cover all ingredients.

Season with a generous pinch of salt.

Bring the pot to a boil over high heat.

Reduce heat to medium.

Simmer for 40 minutes.

Strain the broth through a fine-mesh sieve into a clean bowl.

Set the strained broth aside.

Place the boiled chicken drumsticks on a separate plate.

Heat 30ml sunflower oil in a large pot over medium heat.

Add the 2 finely diced yellow onions and 2 finely diced carrots.

Sauté until the vegetables are softened, about 5-7 minutes.

Add 600g white rice to the pot.

Stir until the rice grains look translucent, about 2-3 minutes.

Pour 1 liter of the prepared chicken broth into the rice.

Bring the mixture to a boil.

Stir until the rice begins to absorb the liquid.

Remove the pot from the heat.

Transfer the rice mixture to a large oven-safe tray.

Preheat your oven to 180°C (350°F).

Season the rice evenly with a pinch of salt, a pinch of black pepper, and the 1 teaspoon dried spearmint.

Arrange the chicken drumsticks on top of the seasoned rice.

Pour the 250ml lager beer over the tray.

Pour the remaining 250ml chicken broth over the tray.

Cover the tray tightly with aluminum foil.

Bake for 30 minutes.

Remove the foil in the last 15 minutes to crisp the chicken skin.

Remove the tray from the oven.

Let it rest for 5 minutes before serving.

Garnish with the remaining fresh parsley.

Optionally, you can also sprinkle some fresh onions on top and serve with yogurt.