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Roast Chicken and Tomato Rice

Course Main Course
Cuisine kiwi
Keyword chicken, chicken and rice
Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 1 whole free range chicken
  • 1.5 cups jasmine rice
  • 3 cups chicken stock
  • 400 mls tomato passata or pasta sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon brown or white sugar
  • 1 tablespoon balsamic vinegar optional
  • Herbs optional see notes
  • 50 grams butter optional
  • Olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 220 degrees

  2. Get a metal tray out, the dish you cook it in is important as it needs to be able to get up to heat. I use a relatively thin metal tray with high sides. Like a roasting dish. Otherwise allow extra time for cooking. Alternatively you could cook with a lid on to get to temperature. IF USING A CERAMIC DISH it will take longer and MAY need more liquid.

  3. For the chicken, take a sharp knife and place your chicken on a board.
  4. Cut your chicken through the middle of the backbone (opposite side to the breast) and then lay the chicken flat on your board. Push down a little if needed.
  5. With your knife make some slits on the thighs and drum sticks, this helps them cook evenly and looks great too!
  6. If using butter, push this under the skin under the breast, between the meat and skin. Rub the outside of the chicken with oil and season well with salt and pepper.
  7. Set aside, covered in the fridge, for a moment while you prepare your rice.
  8. In a pot over a medium heat, add your passata, chicken stock, sugar, balsamic and herbs, bring to a simmer.
  9. Place rice & hot passata mix into the tray and stir
  10. place the chicken on top of the rice, and if using herbs place these over the chicken to infuse flavour.
  11. Place into the oven uncovered.
  12. Turn the temperature down to 180.
  13. Cook for 40-60 mins. Until rice & chicken are cooked.
  14. Time depends on size of chicken, dish used and oven temperature.
  15. IF rice gets too dry you can add a little more water. I have never had to do this but each oven is different.
  16. Serve with your favourite veg!
  17. Enjoy!

Recipe Notes

Herbs - I used 3 stalks of rosemary, 1 stalk the leaves removed & chopped, the other 2 stalks cut in half and placed around the chicken while baking.
Other herbs you could use are thyme, parsley or sage.