Enjoy a fuss-free, delicious meal with this juicy roast chicken packed with sun-dried tomatoes and artichokes, all cooked in just one pan! Fragrant herbs, a tangy squeeze of lemon, and crispy skin make every bite a delight. Perfect for a comforting family supper or impressing friends with minimal washing-up!
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR 10 MINUTES
SERVES: 4
INGREDIENTS:
1 whole free-range chicken (about 1.5 kg)
3 tbsp Banhoek Chilli Oil
2 tsp dried oregano
Zest of 1 lemon
Salt and black pepper, to taste
1 ½ cups basmati rice
3 leeks, finely chopped
1 cup sun-dried tomatoes, sliced
1 jar artichoke hearts, drained and halved
3 cups chicken stock (warm)
Juice of ½ lemon
Fresh parsley, for serving
METHOD:
Preheat the oven to 180°C
Prepare the chicken:
In a small bowl, mix oregano, lemon zest, Banhoek Chilli Oil, salt, and pepper. Rub the mixture all over the chicken. Set aside
Assemble the rice base:
In a large deep sided pan, sauté the leeks for 2–3 minutes until softened. Add the sliced sun-dried tomatoes and stir in the rice. Pour in the warm stock and season with a bit of salt.
Combine:
Place the chicken onto the rice and cover with foil and roast in the oven for 40 minutes.
Remove foil, add 250ml more stock and roast uncovered for a further 25–30 minutes, or until the chicken skin is crisp and golden, the chicken is cooked through and the rice is tender.
Rest the chicken for 10 minutes in the pan covered with the foil. Then remove the chicken and carve.
Add the halved artichokes and lemon juice into the rice and fluff with a fork.
Serve topped with chopped fresh parsley and extra lemon wedges on the side.
