Roast chicken with savoury brown rice

By
LFHW Scotland - Great Taste, No Waste
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!

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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.