ONE POT ROASTED CHICKEN WITH CREAMY RISONI & VEGGIES

Ready in 60 minutes

Serves 4

Ingredients:

•  1 leek, cut down the middle and chopped int half moons

• 2 green zucchini, cut into thick rounds

• 3 whole garlic cloves, smashed

• 1 whole chicken, approx. 1.4kg

• 1 tablespoon roast chicken seasoning

• 2-3 tablespoons extra virgin olive oil

• 200g cherry tomatoes, whole

• 1.5 cups risoni

• 4 cups chicken stock (1 litre)

• 3/4 cup parmesan cheese, grated

• Sea salt & pepper 

Method:

1. Preheat your oven to the 200 degrees Celsius.

2. In a large oven-safe pot or Dutch oven, combine leek, garlic, zucchini, and season well. Place the chicken on top season it generously with the roast chicken seasoning. Drizzle over the olive oil.

3. Roast the chicken and vegetables in the preheated oven for 35 minutes, or until the chicken is browned and the vegetables are tender.

4. Carefully remove the pot from the oven. Take out the chicken and set it aside on a plate.

5. Add the cherry tomatoes, risoni, and chicken stock to the pot with the roasted vegetables. Stir well to combine all the ingredients.

6. Place the chicken back on top of the risoni mixture in the pot.

7. 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.

8. Once cooked, sprinkle grated parmesan cheese over the risoni and chicken.