Roast Chicken with Herbed Tomato Rice

From Super Food Ideas Winter Warmers

4 chicken thigh cutlets, skin on
1 tbs olive oil
1 red onion, diced
8 sprigs fresh thyme
1/4 cup chopped fresh flat leaf parsley leaves
2 tbs chopped fresh basil leaves
2 cups long grain white rice, rinsed
2 cups tomato puree
4 cups chicken stock
Steamed vegetables to serve

Preheat oven to 200C. Season chicken with salt and pepper. Heat oil in a large, flamproof casserole dish over high heat. Add chicken. Cook, skin down for 5 to 6 minutes or until skin is golden brown. Turn and cook for 3 minutes, or until browned. Transfer to a plate.

Add onion and thyme to the dish. Cook stirring occasionally for 2 to 3 minutes or until soft. Add parsley, basil, rice, tomato and stock. Bring to the boil. Remove from heat.

Place chicken, skin side up, on rice mixture. Season with pepper. Transfer to oven. Roast, uncovered, for 35 minutes or until rice is tender and chicken is cooked through. Served with steamed vegetables.

Variations: 1) Add 1 cup pitted kalamata olives to the rice. 2) Add 1 chopped chorizo with the onion.

I used dried thyme and basil. Boys all loved it