Orange Rosemary Chicken and Rice
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Servings
3-4
Prep Time
10 minutes
Cook Time
30 minutes
Regular roast chicken? Boring. Orange Rosemary Chicken and Rice? Now we're talking!
This twist on the classic roast chicken adds a touch of fresh sweetness from orange juice while keeping the savoury richness of the chicken. Add fragrant rice, and voilà! You have an easy meal that’ll feed the whole family—or just yourself, we won’t judge! And everything is done in one pot, so less washing up!
Give this recipe a try with Farmers Pick's perfectly imperfect fruits and veggies. Plus, find all the ingredients you need in our Farmers Pick Pantry, now with 80+ items!
Ingredients
- 1 ½ cups medium grain rice
- 1 cup salt reduce chicken stock
- 100ml thickened cream
- 3 sprigs of rosemary
- 3-4 chicken thigh fillets
- 2 oranges, 1 juice and 1 sliced
- 1 tbsp honey
- ¾ tbsp olive oil
- 2 garlic cloves, minced
Directions
Preheat the oven to 200°/180°C fan-forced.
- In a large baking dish, add the rice, chicken stock, thickened cream and 1 sprig of rosemary. Stir to combine.
- Lay the chicken thigh fillets on top of the rice and season to your preference.
- In a separate bowl, combine the orange juice, honey, olive oil, garlic and ½ a sprig of rosemary. Brush this marinade over the chicken pieces and pour any remaining into the dish.
- Evenly top the chicken with the orange slices and add the remaining rosemary to the dish.
- Bake for ~30 minutes until chicken is cooked through and slightly browned