Take a few shortcuts with this one-pan roast chicken and rice dish.

 

INGREDIENTS

  • 280g jar Coles Chargrilled Vegetables, drained reserving oil
  • 1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
  • 11/2 cups (300g) long-grain rice
  • 3 cups (750ml) chicken stock
  • 2 tablespoons oregano leaves
  • METHOD

    • Step 1
      Preheat oven to 180°C. Heat a large ovenproof frying pan or casserole dish over high heat. Add 1 tbs of the reserved oil from the chargrilled vegetables. Add half the chicken to the pan and cook for 3 mins each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
    • Step 2
      Add rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil.
    • Step 3
      Roast for 40 mins or until chicken is cooked through and rice is tender.
    • Step 4
      Sprinkle with oregano to serve.

 

One-pan herb chicken and rice 1

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