One Pan Roast Chicken And Rice
This is the perfect recipe for feeding a hungry crowd, rustling up a family meal on a busy weeknight, or prepping for a few days if you're a 1-2 person household.
It requires minimal effort & can be tailored to your preferences in terms of flavour & which vegetables you include. You could also use another grain like quinoa if you wish.
Key Facts
Super easy
Cost effective
Family friendly
High fibre
Ingredients
1 spatchcock chicken (I buy mine from Swaledale but you could do this yourself with a regular chicken, or ask a butcher to remove the backbone for you)
2 cups brown basmati rice
1 litre of stock or bone broth
2 tablespoons tomato purée
1 tablespoon dried oregano, thyme or rosemary (or use fresh sprigs)
1 tablespoon sweet smoked paprika
2 brown or red onions, or medium leeks
2 garlic cloves
2 celery stick
2 large carrots
1 teaspoon salt
2 teaspoons freshly ground black pepper
Preparation
01
Preheat your oven to 200C.
02
Dice your vegetables & crush the garlic. Add these to a large casserole pot with a tight fitting lid.
Rinse your rice well & then add this to the pot with the herbs, spices & seasoning. Mix well.
03
Trim any excess skin & fat from the chicken then nestle it into the rice mix. Pour over the broth, cover with the lid & cook for 1 hour.
Check the rice, give it a stir around the chicken, if it needs a splash more water add this & return to the oven for 15-20 minutes.
04
Lift the chicken out of the rice & chop into sections. Stir the rice, add to plates, top with the chicken & serve with some steamed greens.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
