Courtney Roulstons' roast chicken & rice with ginger-onion dressing
Skip to IngredientsSkip to Method- Dairy free
- Egg free
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
Our tender roast chicken, served over fragrant rice is sure to be your next favourite family dinner.
- Serves6
- Cook time1 hour 30 minutes
- Prep time15 minutes
Ingredients
- 2.2kg Coles RSPCA Approved Whole Chicken
- 1 tsp sea salt flakes
- 1/2 cup (125ml) olive oil
- 5 spring onions, white and green parts separated
- 1/3 cup thinly sliced ginger
- 4 garlic cloves, finely chopped
- 2 cups (400g) long-grain white rice
- 2 cups (500ml) Coles Chicken Bone Broth
- 1 tsp sesame oil
- Pinch of white pepper
- 1/2 cup coriander sprigs
- Sliced long red chilli, to serve (optional)
- Steamed Asian greens, to serve
- Kecap manis, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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 200°C. Place a casserole dish, without the lid, in oven to warm. Pat chicken dry with paper towel. Rub chicken all over with the salt. Trim any large pieces of fat from the cavity. Remove the dish from the oven and place the chicken fat over the base to render. Place the chicken into the dish and drizzle with 2 tbs olive oil. Season. Bake, uncovered, for 25 mins or until light golden.
Step 2
Carefully transfer the chicken to a heatproof plate or baking tray (there should be about 3 tbs fat in the base of the dish). Place the green parts of the spring onions and 1 tbs ginger in the chicken cavity.
Step 3
Place the dish over medium heat. Add the garlic and 1 tbs remaining ginger and cook, stirring, for 2 mins or until aromatic. Add the rice and stir to coat. Add the broth and 1 1/2 cups (375ml) water. Season. Stir to combine. Place the chicken over the rice mixture in the dish, making sure the lid fits without touching the top of the chicken. Reduce oven to 180°C. Cover and bake for 30 mins or until the liquid is absorbed and rice is tender. Uncover and bake for a further 30 mins or until chicken is golden and cooked through.
Step 4
Heat remaining olive oil in a small saucepan over medium heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Place remaining ginger in a small heatproof bowl. Thinly slice white parts of the spring onions and add to the ginger in the bowl with remaining salt. Carefully pour hot oil over the spring onion mixture. When mixture stops bubbling, stir in the sesame oil and white pepper.
Step 5
Drizzle some of the spring onion mixture over the chicken mixture and top with coriander sprigs and fresh chilli or chilli sauce, if using. Serve with Asian greens, kecap manis and extra spring onion mixture.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute long red chilli for chilli sauce.
Courtney Roulstons' roast chicken & rice with ginger-onion dressing
- Serves6
- Cook time1 hour 30 minutes
- Prep time15 minutes
Ingredients
- 2.2kg Coles RSPCA Approved Whole Chicken
- 1 tsp sea salt flakes
- 1/2 cup (125ml) olive oil
- 5 spring onions, white and green parts separated
- 1/3 cup thinly sliced ginger
- 4 garlic cloves, finely chopped
- 2 cups (400g) long-grain white rice
- 2 cups (500ml) Coles Chicken Bone Broth
- 1 tsp sesame oil
- Pinch of white pepper
- 1/2 cup coriander sprigs
- Sliced long red chilli, to serve (optional)
- Steamed Asian greens, to serve
- Kecap manis, to serve
Description
Our tender roast chicken, served over fragrant rice is sure to be your next favourite family dinner.
Method
Step 1
Preheat oven to 200°C. Place a casserole dish, without the lid, in oven to warm. Pat chicken dry with paper towel. Rub chicken all over with the salt. Trim any large pieces of fat from the cavity. Remove the dish from the oven and place the chicken fat over the base to render. Place the chicken into the dish and drizzle with 2 tbs olive oil. Season. Bake, uncovered, for 25 mins or until light golden.
Step 2
Carefully transfer the chicken to a heatproof plate or baking tray (there should be about 3 tbs fat in the base of the dish). Place the green parts of the spring onions and 1 tbs ginger in the chicken cavity.
Step 3
Place the dish over medium heat. Add the garlic and 1 tbs remaining ginger and cook, stirring, for 2 mins or until aromatic. Add the rice and stir to coat. Add the broth and 1 1/2 cups (375ml) water. Season. Stir to combine. Place the chicken over the rice mixture in the dish, making sure the lid fits without touching the top of the chicken. Reduce oven to 180°C. Cover and bake for 30 mins or until the liquid is absorbed and rice is tender. Uncover and bake for a further 30 mins or until chicken is golden and cooked through.
Step 4
Heat remaining olive oil in a small saucepan over medium heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Place remaining ginger in a small heatproof bowl. Thinly slice white parts of the spring onions and add to the ginger in the bowl with remaining salt. Carefully pour hot oil over the spring onion mixture. When mixture stops bubbling, stir in the sesame oil and white pepper.
Step 5
Drizzle some of the spring onion mixture over the chicken mixture and top with coriander sprigs and fresh chilli or chilli sauce, if using. Serve with Asian greens, kecap manis and extra spring onion mixture.