Our easy roast chicken and rice is a succulent Sunday lunch that’s a bit different from a classic roast. Cooking the chicken over the rice means it absorbs all those beautiful roasting juices, for a flavour-packed dish. The herby oil is an extra step that adds so much flavour to this simple dish. Fresh herbs are an easy way to brighten up any recipe. We’ve used a combination of mint, coriander and parsley to partner with our roast chicken and rice. Having a few herb plants at home means you can always have them on hand to throw into recipes, without having to re-buy each time. Spatchcocking a chicken increases surface area which means less cooking time and more flavour absorption. It’s easier than you might think and a great trick to have up your sleeve.
- 1 onion, sliced
- 1tbsp olive oil
- 500g risotto rice, we used carnaroli
- 2 bay leaves
- 800ml chicken stock
- 200ml white wine
- 1.5kg whole free-range chicken, spatchcocked
- For the herb oil:
- 150ml olive oil
- bunch parsley
- ½ bunch mint
- ½ bunch coriander
- 1 lemon, zest and juice
- 2 garlic cloves
Preheat the oven to 180C/Gas 4. In a large, oven-proof casserole pan fry the onion in the olive oil over a medium heat for 10mins, until beginning to soften. Add the rice and continue to stir for 2mins. Add the bay leaves, chicken stock, white wine and season.
Put the chicken on top of the rice and move to the oven. Cook for around 1hr 30mins, until the chicken is cooked-through and golden brown.
While the chicken is cooking make the herb oil by blitzing everything in a food processor together until well combined. Serve the chicken with the rice and herb oil.