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One-pan herb chicken and rice

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 One-pan herb chicken and rice

  • 05m prep
    •  
  • 55m cook
    •  
  • 6 servings
    • Take a few shortcuts with this one-pan roast chicken and rice dish.
    712 calories per serve

    5 Ingredients

    • 280g jar Coles Chargrilled Vegetables, drained reserving oil
    • 1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
    • 11/2 cups (300g) long-grain rice
    • 3 cups (750ml) chicken stock
    • 2 tbsp oregano leaves

    4 Method Steps

    • Step 1
      Preheat oven to 180°C. Heat a large ovenproof frying pan or casserole dish over high heat. Add 1 tbs of the reserved oil from the chargrilled vegetables. Add half the chicken to the pan and cook for 3 mins each side or until golden brown. Transfer to a plate. Repeat with remaining chicken.
    • Step 2
      Add rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil.
    • Step 3
      Roast for 40 mins or until chicken is cooked through and rice is tender.
    • Step 4
      Sprinkle with oregano to serve.


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