Roast Chicken And Gravy With Rice Pilaf

1. 1

   Preheat oven to 400u00b0F. Rub chicken with 1 tbsp oil, salt and pepper and tie the legs together with kitchen twine. Place in a roasting pan and roast for 1 hour 15 mins. Combine 1 tbsp oil and the paprika and use to baste the chicken a few times as it is cooking.

2. 2

   Cook the rice in boiling salted water according to the package instructions. When the rice is nearly done, blanch the carrots in salted water for 3 mins, adding the peas after 2 mins. Drain the vegetables. Heat 1 tbsp oil in a large pan and saute the mushrooms for 3 mins, then add the carrots and peas and cook another 2-3 mins. Add the drained rice and cook for 5 mins, then stir in half of the marjoram.

3. 3

   Remove the chicken from the oven, allow to rest, and carve, taking care to retain the juices. Bring 1 1/2 cups water to a gentle boil and add chicken juices. Thicken with cornflour and season. Arrange the rice and chicken on plates, pour the gravy on top and sprinkle with the remaining marjoram.

* Per serving · 4 servings · Values may vary.

No additional tips available.