easy roast chicken & rice one pot meal

Very similar to my chicken & orzo dish, this meal is a great, easy go-to that can be enjoyed any night of the week. In my home, it was the perfect end to all of the Easter celebrations.
I love one pot meals for its simplicity and no mess, no fuss kind of attitude really. And honestly, after cooking up another wonderful meal, i don’t want to spend hours doing a clean up.
I roasted a whole chicken and portioned it while the rice was cooking in al of its delectable juices. You can, however, use chicken pieces if you prefer, which will reduce the cooking time.
Basmati is my preferred grain and adds beautiful aromatic flavour here. And since it cooks so quickly i can have my meal on the table sooner rather than later.

ingredients | serves 6 | easy
1 whole chicken
3T olive oil
2T butter + 3T extra
3 celery ribs, sliced diagonally
3 carrots, peeled & sliced diagonally
4 garlic cloves, sliced
1 large onion, chopped
zest of 1 lemon & lemon quartered
1.5C dry white wine
1.5C chicken stock
bunch fresh thyme, leaves only
1tsp fine salt
1tsp black pepper
bunch parsley, chopped
bunch chives, chopped
1C basmati rice

how to do it
Preheat the oven to 165 degrees Celsius. 145 degrees with a fan.
Heat the oil & 2 tablespoons butter in a large skillet with tight fitting lid.
Sauté the onion until translucent. Add the carrots & celery and cook for five minutes. Place the chicken in the skillet, breast side down, and brown for five minutes. Remove the chicken and deglaze the pan with the white wine. Cook the wine until reduced by half. Add the garlic, lemon zest & thyme and stir through. Put the quartered lemon into the cavity of the chicken and place the chicken back into the skillet, breast side up (browned side facing upwards). Pour the stock into the skillet and bring it to the boil.
Turn the heat down and place the skillet into the oven, without the lid. Cook the chicken for two hours.
Carefully remove the skillet from the oven. Remove the chicken from the skillet and set it aside.
Pour the rice into the vegetable mixture, add the remaining 3 tablespoons butter and bring it to a gentle simmer. Cover with a tight fitting lid and cook for about 12 minutes until the rice is just cooked.
The rice will soak up most of the juices.
While the rice cooks, portion the chicken.
Place the chicken pieces on top of the cooked rice, cover with a lid and gently cook for four more minutes, so as to heat the chicken and finish cooking the rice.
Garnish with the chopped parsley & chives and serve immediately.

From my kitchen to yours, with love x





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