Roast chicken with savoury brown rice
30 - 45 mins
Beginner
Servings
4
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!
Download our full meal plans and recipes for the Great Taste, No Waste plan with Lidl.
Freezable
Yes
Ingredients
2kg large chicken
200g easy cook brown rice
1 chicken stock cube
2 or 3 carrots, cut into rounds
1 cup of peas
¼ sweetheart cabbage
dried herbs
salt & pepper
a little oil
Instructions
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.
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.
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.
Carve and serve the roast chicken with the savoury rice and any pan juices from the roasting tin.
