Easy chicken and rice roast
With the chicken cooking on top, the rice absorbs all those fantastically flavoursome roasting juices.
✿ 1 onion, sliced ✿ 1tbsp olive oil
✿ 500g (1lb 1oz) risotto rice (we used carnaroli) ✿ 2 bay leaves
✿ 800ml (1pt 8fl oz) chicken stock ✿ 200ml (7fl oz) white wine
✿ 1.5kg (3lb) whole, free-range chicken, spatchcocked
For the herb oil: ✿ 150ml (5fl oz) olive oil
✿ Pinch parsley ✿ ½ bunch mint ✿ ½ bunch coriander ✿ 1 lemon, zest and juice
✿ 2 garlic cloves 1 Preheat the oven to 180/Gas 4. In a large, ovenproof casserole pan, fry the onion in the olive oil over a medium heat for 10 mins, until beginning to soften. Add the rice and stir for 2 mins. Add the bay leaves, chicken stock and white wine, and season.
2 Put the chicken on top of the rice and roast in the oven for 1 hr 30 mins, until cooked through. The rice will be golden and crunchy at the edges. 3 Meanwhile, make the herb oil by blitzing everything together in a food processor. Serve the chicken with the rice and herb oil.