• 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

    1

    PREHEAT the oven to 200°C. Make sure the chickens are dry and season inside and out with salt and black pepper.

    2

    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.

    3

    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.

    4

    TURN the oven to 220ºC

    5

    ADD the turmeric to and chicken stock to the roasting tray. Squeeze in the lemon from the chicken and stir in rice.

    6

    RETURN to the oven and bake for 25-30 minutes. Season to taste. Add butter, mix and season to taste.

    7

    SERVE the rice with the chicken, squeezing with more lemon if needed.

    ALSO SEE: Rustic roasted garlic and mushroom chicken

    Rustic roasted garlic and mushroom chicken

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