Lemon chicken with jewelled rice

Serves 4

100g wild rice 200g long grain rice 1.5kg whole chicken, quartered 3 tbsp olive oil 1 garlic clove, peeled and minced 2 tbsp fresh dill, chopped 2 tbsp fresh tarragon, chopped 2 tbsp fresh basil, chopped zest and juice of 1 lemon 1 each of red, green, orange and yellow peppers, cored and cut into very small cubes 1 red onion, trimmed and peeled, and cut into very small cubes 2 apricots, stoned and cut into very small cubes sea salt and black pepper In a large saucepan, combine the wild rice with the long grain rice. Rinse with cold water and drain. Cover with boiling water, then bring to the boil. Simmer, covered, for 20-25 mins until cooked through. Drain and refresh with cold water through a sieve until lukewarm. Transfer the rice to a large serving bowl and cover. Leave to chill for 1 hr.

Preheat the oven to 190°C/170°C fan/gas mark 5. Take the chicken out of the fridge for 10 mins before cooking to bring the meat to room temperature. In a small pot, mix together the olive oil with the garlic and a third of all the herbs. Add half the lemon zest to the olive oil mixture. Place the chicken quarters on a wire rack in a roasting tin, then massage the oil mixture into the skin. Season with salt and pepper. Roast for 10 mins, then turn the temperature down to 180°C/160°C fan/gas mark 4 and roast for a further 30-35 mins until the chicken is golden and its juices run clear when a metal skewer is inserted. Cover and leave to rest for 10 mins.

Mix the pepper, onion and apricot cubes, and half the remaining herbs into the chilled rice and pour over the lemon juice. Season with salt and pepper.

Top the chicken quarters with the remaining herbs and lemon zest, and serve with the rice dish.