It’s very traditional in the UK for lots of people to eat a large Sunday roast. This tradition dates back to medieval times. When food was in short supply on a Sunday people would eat a later breakfast. Then they would go to church and they would eat a later lunch. It meant that they would not need a meal in the evening.
Nowadays, we don’t really need to do this in the UK. Although we still all love a roast and I enjoy cooking them too. This recipe doesn’t have the traditional trimmings you would find with a roast. You cook potatoes with it if you want too. It’s quicker than a roast to prepare and cook. Plus it’s just as tasty. We loved it and we hope you will too. Below is a video and recipe for you.
What do you love cooking at the weekends? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Roasting tray
- Teaspoon
- Colander
- Large saucepan
Ingredients
- Chicken legs and thighs x 600g
- Onions x 1
- Tomatoes x 300g
- Red pepper x 1
- Fresh thyme x 3 – 6 sprigs or 1 – 2 tsp of dried
- Fresh oregano x 3 – 6 sprigs or 1 – 2 tsp of dried
- Rosemary x 3 – 6 sprigs or 1 – 2 tsp of dried
- Olive oil x 2 tbsp
- Salt and pepper to taste
- Rice x 300g
- Chicken or vegetable stock or bone broth x 600 – 800mls
- Spinach x 2 handfuls
- Coriander x 2 handfuls
Method
- Preheat the oven to 180°C or gas mark 4 and place the roasting tray into the oven as well.
- Peel and slice the red onion.
- Cut the top from the pepper and remove the core and the stalk.
- Slice the flesh of the pepper and set these ingredients to one side.
- Next slice the cherry tomatoes in half.
- When the oven has preheated remove the roasting tray from the oven.
- Put the vegetables in the bottom and drizzle with oil.
- Add in the herbs and sprinkle over salt and pepper to taste.
- Toss the vegetables in the oil, herbs and salt and pepper.
- Put the chicken legs and thighs on top and place the tray back in the oven.
- Cook for about 25 – 30 minutes or until the chicken turns golden brown and the juices run clear.
- To check the chicken is cooked put a skewer in and if the juices run clear it’s done.
- If not put back into the oven for 5 minutes and check again.
- Continue this process until the juice is clear.
- While the chicken is in the oven start to cook the rice.
- Start by measuring two centimetres on a wooden spoon.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into a saucepan.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Place the wooden soup on top of the rice.
- Pour over the water until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Next put the hob on to a high heat and bring the water to the boil.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 30 – 40 minutes.
- Do not remove the lid during the cooking process.
- When the water looks like it has been absorbed by the rice then lift the lid.
- Give the rice a stir and if there is still water in the bottom pop the lid back on for five more minutes.
- Continue to do this until all the water has evaporated.
- Remove the lid completely and give the rice a stir.
- Set aside for a few minutes.
- Chop the spinach and coriander.
- Put these ingredients into the rice and stir until they start to wilt.
- Plate up the main dish and add the rice.
- Then serve and enjoy.
Easy Roast Chicken and Rice (Nice!) was a delicious dinner. It made a nice change from a traditional roast on a Sunday. As I mentioned earlier it was easy to prepare and cook. You could prep all the vegetables in advance of the meal but I wouldn’t bother to freeze it. It’s such a quick meal you won’t need too. Also it makes yummy leftovers the next day as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 