|200 g g|| rice
|1 cubes cube||chicken stock chicken stock|
(cut into rounds )
|1 cups cups||peas pea|
|0.25||sweetheart cabbages sweetheart cabbage|
|dried herbs dried herbs|
(a little oil )
Roast chicken with savoury brown rice
Cooking your rice in chicken stock packs in loads of flavour for this tasty chicken dinner. You don’t even need to make a gravy, just drizzle over some of the roasting juices. Delicious! The leftover meat here is also used tomorrow for easy enchiladas!
1. Place the chicken in a large heatproof dish. Season well with salt, pepper and your favourite pantry herbs, before drizzling with a little oil and placing in a preheated oven at 200C/180C fan for 1 hour 45 to 1 hour 50 minutes, basting every 30 minutes.
2. Whilst the chicken is cooking, dissolve a stock cube in a little boiled water, and add this to the water for the brown rice, cooking according to packet instructions. Drain and keep warm in a large ovenproof dish.
3. Cook the carrots, in a large pan of salted boiling water, adding the peas and sweetheart cabbage for the final 2 minutes. Drain and add the cooked vegetables to the rice, and stir through.
4. Carve and serve the roast chicken with the savoury rice and any pan juices from the roasting tin.