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Roast chicken with mushroom and herb rice
Roast chicken with mushroom and herb rice
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Savor our succulent roast chicken paired with flavorful herbed rice - a family favorite!
Ingredients:
  • 30g (1 1/2 tbsp) butter, at room temperature
  • 30.00 ml fresh thyme leaves
  • 4 garlic cloves, crushed
  • Salt & freshly ground black pepper
  • 4 (about 250g each) chicken breasts on bone, with skin on
  • 36.40 gm olive oil
  • 1 large leek, dark green section trimmed, halved lengthways
  • 100g shiitake mushrooms
  • 250g (1 1/4 cups) white long-grain rice, rinsed
  • 500ml (2 cups) vegetable liquid stock
  • 60ml (1/4 cup) water
  • 62.50 ml fresh continental parsley, loosely packed, chopped
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220°C. Line a tray with non-stick baking paper. Mix butter, half of the thyme leaves, and 2 garlic cloves in a bowl. Season with salt and pepper. Gently lift the skin of each piece of chicken and spread some garlic butter underneath, pressing to distribute evenly. Arrange the chicken on the lined tray and brush with 1 teaspoon of oil. Roast in the preheated oven for 20-25 minutes until the chicken is golden and fully cooked.
  • Thinly slice the leek lengthways, then heat the remaining oil in a saucepan over medium heat. Cook the mushrooms for 2 minutes until tender, then transfer to a plate. Add the leek and remaining garlic, cook for 4-5 minutes until leek softens slightly. Stir in the rice for 1 minute, then add stock and water. Bring to a boil over high heat, then reduce heat to low and cook covered for 15 minutes until most of the liquid is absorbed and rice is tender. Remove from heat, stir in mushrooms, then let it sit for 2-3 minutes. Finish by stirring in parsley, thyme, season with salt and pepper. Serve alongside chicken and lemon wedges.

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