For the chicken:

• extra-virgin olive oil
• 2 sweet potatoes, scrubbed, trimmed, and cut into ⅛-inch (3 mm) slices
• 1 large yellow onion, cut into ⅛-inch (3 mm) slices
• kosher salt and freshly ground black pepper
• 1 lemon (preferably Meyer), scrubbed and cut into ⅛-inch (3 mm) slices
• juice of 1 lemon
• 1 Tbsp Worcestershire sauce
• 1 tsp onion powder
• 4 sprigs thyme or 1 tsp dried thyme
• 1 whole butterflied chicken, skin on and bone in, trimmed of excess skin and fat

For the rice: 

• 1 cup (200 g) long-grain white rice
• 1 tsp light olive oil

• ½ tsp turmeric

• zest of 1 lemon
• 2 cups (500 ml) boiling water