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Herbed Chicken with Rice, Roasted Potatoes & Vegetables
Simple herbed chicken with rice, roasted potatoes and vegetables — a 65-minute family meal using common pantry ingredients.
Why this recipe works
This straightforward herbed chicken with rice, roasted potatoes and vegetables is built for weeknights or a simple family dinner. It suits cooks who want a balanced one-oven main with minimal fuss. You’ll use common ingredients—olive oil, butter, garlic, lemon and grated cheese—to add flavor without complex techniques. Prep is about 20 minutes and cook time about 45 minutes.
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Key takeaways
Prep about 20 minutes; total cook time ~45 minutes.
Roast chicken and veg at 200°C/400°F; cook rice separately.
Finish with lemon and grated cheese for brightness and richness.
Recipe guide
This straightforward herbed chicken with rice, roasted potatoes and vegetables is built for weeknights or a simple family dinner. It suits cooks who want a balanced one-oven main with minimal fuss. You’ll use common ingredients—olive oil, butter, garlic, lemon and grated cheese—to add flavor without complex techniques. Prep is about 20 minutes and cook time about 45 minutes.
A complete family meal ready in about 65 minutes using one oven and simple pantry ingredients.
- Prep about 20 minutes; total cook time ~45 minutes.
- Roast chicken and veg at 200°C/400°F; cook rice separately.
- Finish with lemon and grated cheese for brightness and richness.
Prep and seasoning (20 minutes)
Prep: Preheat oven to 200°C/400°F. Season 1 kg chicken with salt, pepper, minced 2 cloves garlic and lemon zest and a little olive oil. Peel and chop 2 medium potatoes, 2 medium carrots and 1 medium onion into similar-sized pieces. Rinse 1 cup long-grain rice and drain.
Roasting and rice (45 minutes)
Cook: In a roasting dish, toss potatoes, carrots and onion with 1 tbsp olive oil, salt and pepper. Nestle seasoned chicken among vegetables. Roast 35–45 minutes until chicken is cooked through and vegetables are tender. Meanwhile, melt 2 tbsp butter in a saucepan, sauté rice briefly, add 1.5–1.75 cups water, cover and simmer 15–20 minutes until liquid is absorbed.
Finish and plating
Finish and serve: Once chicken rests 5 minutes, squeeze lemon over everything, sprinkle 1/2 cup grated cheese over hot rice or vegetables to melt. Carve chicken and serve with rice and roasted potatoes/veg.
Ingredients
- 2 tbsp olive oil
- 1 kg chicken (bone-in or thighs)
- 1 cup long-grain rice
- 2 medium potatoes
- 1 medium onion
- 2 tbsp butter
- 1/2 cup grated cheese
- 2 cloves garlic
- 2 medium carrots
- 1 lemon
Instructions
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FAQs
Can I use bone-in chicken or chicken thighs?
Yes. Use bone-in chicken or thighs; adjust roasting time slightly longer for bone-in (about 50–55 minutes) and check internal temp reaches 75°C/165°F.
How do I cook the rice so it’s not soggy?
Use long-grain rice rinsed once. For stovetop, 1 cup rice to 1.5–1.75 cups liquid; simmer covered 15–20 minutes until water is absorbed and rice is fluffy.
What’s the best way to roast the potatoes and vegetables evenly?
Cut potatoes and carrots into similar sizes (about 2 cm/1 inch). Toss with olive oil, salt and pepper and roast until golden; they can roast alongside the chicken on a separate tray or same pan if space allows.