One Pot Roasted Chicken With Creamy Risoni & Veggies
One Pot Roasted Chicken With Creamy Risoni & Veggies
Ready in 60 minutes
Ingredients
- 1 leek cut down the middle and chopped int half moons
- 2 green zucchini cut into thick rounds
- 3 cloves garlic smashed (whole)
- 1 whole chicken approx. 1.4 kg
- 1 tablespoon roast chicken seasoning
- 2-3 tablespoons olive oil extra virgin
- 200 g cherry tomatoes whole
- 1.5 cups risoni
- 4 cups chicken stock 1 litre
- 3/4 cup parmesan cheese grated
- sea salt
- cracked black pepper
Instructions
- Preheat your oven to the 200 degrees Celsius.
- In a large oven-safe pot or Dutch oven, combine leek, garlic, zucchini, and season well. Place the chicken on top season it generously with the roast chicken seasoning. Drizzle over the olive oil.
- Roast the chicken and vegetables in the preheated oven for 35 minutes, or until the chicken is browned and the vegetables are tender.
- Carefully remove the pot from the oven. Take out the chicken and set it aside on a plate.
- Add the cherry tomatoes, risoni, and chicken stock to the pot with the roasted vegetables. Stir well to combine all the ingredients.
- Place the chicken back on top of the risoni mixture in the pot.
- Return the pot to the oven and continue cooking for an additional 15-20 minutes, or until the risoni is cooked through and has absorbed most of the liquid, and the chicken is heated through.
- Once cooked, sprinkle grated parmesan cheese over the risoni and chicken.
Nutrition
Calories: 866kcalCarbohydrates: 57gProtein: 56gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 163mgSodium: 791mgPotassium: 913mgFiber: 3gSugar: 8gVitamin A: 1036IUVitamin C: 18mgCalcium: 285mgIron: 4mg
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