Savour your Sunday roast with an amazing chicken and lemony rice dish. Each delicious bite is sure to be one to remember.
One pan roast chicken with lemony rice
Ingredients
- 1 whole chicken, at room temperature
- ½ lemon
- ½ garlic bulb
- 8-10 sprigs thyme
- Olive oil
- 1/4 tsp turmeric
- 3 cups chicken stock
- 1 cup rice
- Salt and pepper
- 1 tbsp salted butter ( optional)
Instructions
PREHEAT the oven to 200°C. Make sure the chickens are dry and season inside and out with salt and black pepper.
STUFF the cavities with the lemon, garlic and thyme, truss the legs and arrange in a large, deep baking tray. Drizzle with olive oil and season with more salt.
ROAST for 30–40 minutes until crispy and golden. Reduce the temperature to 180°C and cook for another 20-30 minutes. Remove, cover and set aside.
TURN the oven to 220ºC
ADD the turmeric to and chicken stock to the roasting tray. Squeeze in the lemon from the chicken and stir in rice.
RETURN to the oven and bake for 25-30 minutes. Season to taste. Add butter, mix and season to taste.
SERVE the rice with the chicken, squeezing with more lemon if needed.
ALSO SEE: Rustic roasted garlic and mushroom chicken
