This is one of the best chicken dishes I have made, it is so simple, the amazing flavours speak for themselves. Wild rice is one of my favourite sides at the moment, I love the crunchy and nutty texture and how beautifully it goes with roast chicken.

INGREDIENTS

1 KG free-range chicken thighs, drumsticks and wings (room temperature)
300 ml chicken stock
Rosemary & sage grind (from Woolworths)
1 tsp Dried chilli flakes
Sea salt
Black pepper
Olive oil
3 medium-sized carrots
1 red onion, roughly sliced
1 brown onion, roughly sliced
5 garlic cloves, whole
1.5 cups brown rice
5 sprigs fresh rosemary

For the green salad:

1 packet green beans
1 punnet courgettes, sliced lengthways
Balsamic vinegar
Extra virgin olive oil
Black pepper Sea salt

METHOD
Serves 4-5
Preparation 10 minutes
Cooking time 50 minutes

Boil the kettle.

Place a medium-seized pot on high heat, add 2.5 cups of water, with a pinch of salt. When the water starts boiling add the rice, a splash of olive oil and a sprig of rosemary. Turn the heat right down and simmer without lifting the lid for 45 minutes.  

Preheat the oven to 180°C. 

Start browning the chicken when the rice has 30 minutes left.

Season the chicken with olive oil, a generous grind of rosemary and sage seasoning, sea salt and black pepper. Get two non-stick frying pans and place them on high-heat (this saves time). Add a dash of olive oil and brown the chicken for 10 minutes, skin side down or until the skin is super crispy.

Get out a casserole dish and add the boiling stock. When the chicken has finished browning, fit them snuggly into the dish (skin-side up). Then chuck the chopped carrots, onions and garlic to one of the pans you used to fry the chicken. Fry the veggies for 5 minutes. Transfer the veggies to the casserole dish along with the chilli flakes and a drizzle of olive oil.  Run the rosemary sprigs under boiling hot water sprinkle over the chicken. Roast in the oven for 25 minutes. Basting every 10 minutes. 

Place a small pot on high-heat, add water. Once the water is boiling add the green beans and cook for 3 minutes. Drain and rinse under cold water, set aside.

Place a griddle pan on high-heat. Slice the baby marrows lengthways into thin strips. Drizzle with olive oil. Once the pan is piping hot, grill the strips until slightly charred, 5 minutes. Place the green beans and grilled courgettes into a bowl add 1 tablespoon extra virgin olive oil and 1/2 a tablespoon balsamic vinegar, season with sea salt and black pepper.

Now time to plate up, distribute the rice, place 2-3 pieces of chicken and laddle over the delicious sauce and veggies.