One Pot Roasted Chicken With Creamy Risoni & Veggies
Ready in 1 hour.
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Ingredients
- 1 leek sliced down the middle and cut into half moons
- 3 cloves garlic smashed
- 2 zucchini cut into thick rounds
- sea salt & cracked black pepper
- 1.4 kg whole chicken
- 1 tablespoon roast chicken seasoning
- 2–3 tablespoons extra virgin olive oil
- 200 g cherry tomatoes
- 1 1/2 cups risoni orzo pasta
- 4 cups chicken stock
- 3/4 cup parmesan cheese grated
Instructions
- Preheat the oven to the 200°C conventional (180°C fan-forced).
- In a large ovenproof pot or dutch oven, combine the leek, garlic and zucchini and season well. Place the chicken on top, season it generously with the roast chicken seasoning. Drizzle over the olive oil.1 leek, 3 cloves garlic, 2 zucchini, 1.4 kg whole chicken, 1 tablespoon roast chicken seasoning, 2–3 tablespoons extra virgin olive oil
- Roast the chicken and vegetables for 35 minutes, or until the chicken is browned and the vegetables are tender.1.4 kg whole chicken, 1 leek, 2 zucchini
- Carefully remove the pot from the oven. Take out the chicken and set it aside on a plate.1.4 kg whole chicken
- Add the cherry tomatoes, risoni and chicken stock to the pot and stir well to combine. Place the chicken back on top of the risoni mixture in the pot.200 g cherry tomatoes, 1 1/2 cups risoni, 4 cups chicken stock, 1.4 kg whole chicken
- 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.1 1/2 cups risoni, 4 cups chicken stock, 1.4 kg whole chicken
- Sprinkle the grated parmesan cheese over top and serve.3/4 cup parmesan cheese
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