Pot Roast Chicken With Vegetable Rice
This one-pot meal is so simple and it saves on the washing up! The chicken is meltingly tender and falls right off the bone
- 2 large leeks, trimmed, halved lengthways and finely chopped
- 1 stock cube
- 390g carton Italian chopped tomatoes
- 1 fresh bay leaf in tomato juice
- 1 red onion, chopped
- 2kg whole large chicken
- 1 red pepper, deseeded and chopped
- 2 cloves garlic, chopped
- 150g basmati rice
- 4 sprigs fresh thyme
- 100g frozen peas
- 600ml chicken stock, made with 1 tbsp olive oil
How to cook
1 Preheat the oven to 180°C, fan 160°C, gas 4. Place the leeks, bay leaf, onion, pepper, garlic, thyme, stock and tomatoes in the base of a large casserole and mix together well.
2 Tie the chicken legs together with kitchen string and place on top of the leeks. Season with salt and freshly ground black pepper. Cover the casserole with a tight-fitting lid and put in the oven to roast for1 hour 30 mins.
3 Remove from the oven, carefully lift the chicken out of the pot and put to one side. Add the basmati rice and peas to the casserole. Stir well, then return the chicken to the pot. Drizzle the olive oil over the top of the chicken and return, uncovered, to the oven. Roast for a further 20 mins until the rice is tender and has absorbed most of the liquid, and the chicken has turned golden brown on the breast and tops of the legs. The juices should run clear when a skewer is inserted into the thickest part of the breast.
4 Remove from the oven and allow the chicken to rest for 15 mins before carving and serving with the vegetable rice.
Per serving (1509 chicken, plus vegetable rice): 326 cals, 6g fat, 1.6g saturates, 6.59 sugars, 0.37g salt