Easy chicken and rice roast

Woman's Weekly (UK) - - Cookery -

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.

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