Whole Roast Chicken Senegalese Yassa

Slice 3 large yellow onions into thin half-moons. Finely mince 6 cloves of garlic.

In a large bowl, combine the sliced onions, minced garlic, 3 tablespoons mustard, 1 teaspoon cayenne, juice of 2 lemons, and 1 teaspoon salt. Massage everything together with your hands until the onions release their liquid and soften slightly.

Set aside half of the yassa marinade for serving. Add 2 tablespoons olive oil to the remaining marinade and mix well.

Pat the whole chicken dry with paper towels. Season generously inside and out with 2 teaspoons salt and 1 teaspoon black pepper.

Rub half of the yassa marinade under the skin of the breast and thighs. Coat the outside of the chicken generously with the remaining marinade.

Allow the chicken to marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours for deeper flavor.

Preheat your oven to 425°F (220°C). Slice the remaining onion and carrots into thick pieces for roasting.

Place the sliced onion and carrot in the bottom of a Dutch oven or roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat.

Set the marinated chicken on top of the vegetables, breast-side up. Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Let the chicken rest for 10 minutes before carving, allowing the juices to settle.

While the chicken rests, rinse 2 cups white rice until the water runs clear. Cook in a pot with 4 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer for 18 minutes.

Fluff the rice with a fork and fold in the reserved yassa marinade for extra lemony-onion flavor.

Serve the carved chicken over a generous mound of yassa rice, topped with the roasted onions and carrots. Squeeze extra lemon over everything and let everyone eat together from the shared bowl.