One pan Asian roasted chicken & rice

I made this again for dinner this week after making it up on the fly a few months ago. It’s really such a great, simple and tasty mid week dinner that I thought I better get on the blog so we can all find it easily enough. Like any one pan dish I think these are genius as there’s less washing up, but also the flavours that come from roasting give it a depth of flavour that is delicious. I hope you and your family enjoy this one as much as mine did.

One pan Asian roasted chicken & rice

8-10 chicken thighs (skinless, boneless)
Minced garlic & ginger (heaped tablespoon of each)
Soy Sauce
Oyster Sauce
Sweet Chilli sauce
Basically any kind of asian marinade sauce you have in the cupboard
2 cups rice
1 cup stock
Bunch asian greens
Snow peas or broccolini

1. Marinate the chicken for a few hours in the garlic & ginger and any sauces you can lay your mitts on. I ran out of time so just made the marinade and poured straight onto chicken into a cold roasting pan. Cover tightly with foil and bake at 180 for an hour

2. After an hour take the foil off and add in two cups of rice with an extra cup of chicken stock and stir through two make sure the rice is in liquid cook for a further 40 mins

3. Chop whatever asian greens you like: I have used Broccolini and beans as well as bok choy and snow peas and both times were excellent. Add on top of the roasting dish and give about 10 mins to wilt (less if just leafy greens or more if you have broccolini)

4. You could sprinkle with fresh coriander or just as is. Enjoy!

One pan Asian roasted chicken & rice

A simple and delicious one pan family dinner
4.5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 40 mins
Servings 6 people

Ingredients
  

  • 8-10 chicken thighs skinless and boneless (but however you like it!)
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 dollop sweet chilli sauce
  • 1 dollop Oyster sauce
  • 2 cups medium grain rice
  • 1 cup chicken stock
  • 1 bunch Asian greens
  • 1 handful snow peas or beans
  • 1 bunch broccolini

Instructions
 

  • Marinate the chicken for a few hours in the garlic & ginger and any sauces you can lay your mitts on. I ran out of time so just made the marinade and poured straight onto chicken into a cold roasting pan. Cover tightly with foil and bake at 180 for an hour
  • After an hour take the foil off and add in two cups of rice with an extra cup of chicken stock and stir through two make sure the rice is in liquid cook for a further 40 mins
  • Chop whatever asian greens you like: I have used Broccolini and beans as well as bok choy and snow peas and both times were excellent. Add on top of the roasting dish and give about 10 mins to wilt (less if just leafy greens or more if you have broccolini)
  • You could sprinkle with fresh coriander or just as is. Enjoy!

Comments

  1. Do you recover the dish after adding the rice? And the veg?

  2. 5 stars
    Thank you Beth, this is a delicious recipe and so easy. Even had no complaints from the 5 year old. Toughest critic in the family:).

  3. 4 stars
    This was delicious. Snow peas and brocollini worked really well. I also didnt marinate the chicken but as a last minute sauce it worked well. My rice was a but dry so added more stock. Added fresh coriander and some spinach at the end. Enjoyed by all.

  4. Hi Beth, Thanks for sharing this recipe it looks so delicious! I wanna try this one. Hopefully, it’ll taste good like yours. Very clear and specific!

  5. Rene Botha Logan says

    Hi Beth… quick question do you add stock to the chicken before the rice and then another cup when you add rice?!
    Thanks
    Rene

    • No stock into the chicken with the rice at the same time. There’s enough liquid from the chicken to substitute the extra liquid needed for the rice (I usually use the ratio 2:1 for rice with stock). Hope this makes sense!

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