The other week I made easy roast chicken and rice which was very nice! I thought about cooking this dish again. It was Sunday and I was craving more roast chicken. However I decided to adapt the recipe by adding orange, honey and tamari or soy sauce. I felt it needed a bit more flavour and I have only ever used these ingredients with a salmon recipe. Which is always so tasty. Therefore I felt it was time to cook this dish with the other ingredients. The result were amazing and of course, I had to share the recipe with you.
What do you like to add to your roast chicken, anything usual? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large mixing bowl
- Tablespoon
- Teaspoon
- Stirring spoon
- Saucepan
- Sieve
- Wooden spoon
Ingredients
- Orange x 1
- Honey x 1 tbsp
- Tamari or soy sauce x 1 tbsp
- Garlic granules x 1 tsp
- Ground ginger x 1 tsp
- Salt and pepper to taste
- Chicken legs and/or thighs x 1 pack
- Rice x 300g
- Green beans x 1 handful
- Carrot x 1
Method
- Slice the orange in half and squeeze the juice into the large mixing bowl.
- Add in the honey, tamari or soy sauce, garlic granules. ground ginger and salt and pepper to your tastes.
- Stir these ingredients together then add in the chicken legs and/or thighs.
- Mix everything together until the chicken is coated in the other ingredients.
- Place the bowl in the fridge for at least 2 hours or preferably overnight.
- When ready to cook the chicken preheat the oven to 180°C or gas mark 5.
- Once the oven is preheated put the chicken into the baking tray.
- Place the tray into the oven and cook for about 25 – 30 minutes.
- Or until the chicken has turned a lovely golden brown colour.
- While the chicken is cooking peel, slice and dice the carrots.
- 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.
- Now carefully 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.
- Add in the sliced and diced carrots and green beans too.
- Put the lid on and once it boils turn the heat down to a low simmer.
- Leave to cook for 10 – 20 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.
- Prepare the main dish and add the rice.
- Finally serve and enjoy.
Orange, Honey and Soy Roast Chicken with Veggie Rice was delicious. It was easy to prepare and cook. Plus it was very tasty. The meal can be made in advance and stored in the fridge overnight. Then all that’s left to do is preheat the oven, put the chicken into a baking tray and place the tray into the preheated oven. You could make the chicken and sauce and freeze it as well. The rice will need to be cooked on the day. Also this dinner made a yummy leftover lunch the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 