Pot roast chicken with vegetable rice

    2 hours 20 min

    This is a firm favourite in our house! Whole free-range chicken pot-roasted with vegetables, herbs and garlic. Pot roasting the chicken leaves it very moist and tender and the rice is just delicious. Don't be fooled - it's very filling, and this recipe will serve 6 easily.

    Lancashire, England, UK
    4 people made this

    Serves: 6 

    • 2 large leeks, trimmed and finely chopped
    • 1 fresh or 1 dried bay leaf
    • 1 red onion, finely chopped
    • 1 red pepper, cored, de-seeded and chopped
    • 2 fat cloves garlic, finely chopped
    • 4 sprigs fresh thyme, or 1 teaspoon dried thyme
    • 1 (400g) tin chopped tomatoes with juice
    • 600ml chicken stock
    • 1 large free-range chicken
    • salt and freshly ground black pepper
    • 200g basmati rice
    • 100g frozen peas
    • 1 tablespoon olive oil

    Prep:15min  ›  Cook:1hr50min  ›  Extra time:15min resting  ›  Ready in:2hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place the leeks, bay leaf, red onion, red pepper, garlic, thyme, tomatoes and stock into a large heavy casserole dish (that has a lid); mix well.
    3. Place the chicken on top of the vegetable mixture, nestling it in to fit. Season well with salt and freshly ground black pepper. Cover tightly with a lid; cook in preheated oven for 1 and a half hours.
    4. Remove from the oven and carefully lift the chicken onto a large plate, draining all of the cooking liquid back into the casserole pot. Add the rice and peas to the casserole and stir well. Return the chicken to the casserole and drizzle olive oil on top.
    5. Roast uncovered for a further 20 minutes until the rice is cooked and the chicken is golden.
    6. Rest the chicken, covered for 15 minutes, stir the rice well and cover. Carve and enjoy!

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