One Pot Chicken with Rice and Veg
On the weekends my husband loves to cook up something different in the kitchen and not long ago he stumbled across a one pot chicken recipe on Taste. It was a relatively quick, easy recipe that involved grilled vegetables from a jar and a certain pre-spiced chicken from a a major supermarket. When everyone inevitably wanted that delicious dish again, and it was my turn to make it, I was lacking the exact ingredients and winged my own whole food, butcher and market version. Okay, and I also threw some extra vegetables in because that is my prerogative as a mother. Side note: it’s still an easy and scrumptious dish that everyone will love, and it’s even better for your insides!
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat the oven to 180 degrees Celsius.
  2. Cover the chicken pieces with oil, garlic, oregano and thyme.
  3. Brown chicken in a ovenproof frying pan or casserole dish on high heat before removing to a plate.
  4. Add more oil if needed and grill the eggplant, zucchini and capsicum in batches.
  5. Remove to a plate once cooked.
  6. Add carrots to the pan and fry for a minute or so.
  7. Return the grilled vegetables to the pan with the rice and stir.
  8. Add the stock to the pan.
  9. Arrange the chicken on top of the rice and vegetable mixture.
  10. Season with salt and pepper.
  11. Bring to the boil.
  12. Cover with a lid or foil and transfer to the oven.
  13. Cook for forty minutes or until chicken is tender.
  14. Enjoy!