This one-pan chicken dinner is as easy as they come. Full of flavour and loaded with herbs and rice, it’s a weeknight winner.
Serves66
Cook time55 mins55 minutes
Prep time5 mins5 minutes
Ingredients
280g jar Coles Chargrilled Vegetables, drained reserving oil
1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
1 1/2 cups (300g) long-grain rice
3 cups (750ml) chicken stock
2 tbs oregano leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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 the rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil. Roast for 40 mins or until chicken is cooked through and rice is tender.
280g jar Coles Chargrilled Vegetables, drained reserving oil
1 pkt (about 1.8kg) Coles RSPCA Approved Australian Chicken Portions Herb Sprinkle
1 1/2 cups (300g) long-grain rice
3 cups (750ml) chicken stock
2 tbs oregano leaves
Description
This one-pan chicken dinner is as easy as they come. Full of flavour and loaded with herbs and rice, it’s a weeknight winner.
Method
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 the rice, stock and chargrilled vegetables to the pan. Bring to the boil. Arrange chicken over rice and cover with foil. Roast for 40 mins or until chicken is cooked through and rice is tender.
