Roast Chicken with Vegetables and Rice

Roast breast of chicken, cooked on a bed of vegetables in a casserole dish - carrot, red bell pepper, celery and semi-skinned potato, served with a mix of black rice and finely chopped Brussels sprouts. And a gravy.

I topped and tailed two medium sized carrots, and then split them in two. These became the basis of the platform of vegetables in the casserole dish. I added the diced celery (about a handful), the diced red pepper, and four semi-skinned potatoes. The vegetables were drizzled in sunflower oil, and then I added about 150mls of water.

The whole chicken breasts were placed on top, and I shook some sea salt over them. The chicken was also dressed in some sunflower oil, and the lid placed on top. Cooked for 70 minutes on the middle shelf of the oven at 180 deg C.

I cooked a large handful of black rice for 30 minutes under glass at a low heat in unsalted water. During this time, I used an electric vegetable chopper to pulverise seven or eight raw Brussels sprouts. Cooked separately for seven minutes in salted water under glass. When the rice was cooked and drained, and the pulverised sprouts, they were mixed together before being decanted to the serving plate.

The gravy was made with the juices from the casserole dish, some chicken stock, and some onion gravy granules. Also a large pinch of oregano. Add a generous amount of the gravy to the serving plate.