Ingredients
- 120g softened butter
- Zest of 1 orange
- 1tbsp chopped rosemary
- 1tsp smoked paprika
- 2 cloves of garlic, peeled and crushed
- Salt and black pepper
- 1 x 1600g chicken (free range if possible)
- 300g basmati rice
- 600mls chicken stock
- 1 tin chopped tomatoes
- Juice of 1 orange
- A pinch of chilli flakes
- 1tbsp honey
- 200g tomatoes on the vine
1 Set the oven to 185 degrees.
2 Make the flavoured butter by mixing the butter with the orange, rosemary, paprika, garlic, salt and pepper.
3 Massage the butter into the chicken thoroughly, then place it in a large roasting tray and cook in the oven for 45 minutes, basting the chicken once or twice.
4 Remove from the oven and scatter the rice around the bird, then add the chicken stock, chopped tomatoes, orange juice, chilli flakes, salt and pepper.
5 Mix everything in together, then place back in the oven to cook for a further 20 minutes.
6 Remove from the oven once more, drizzle the honey over the chicken, then place the vine tomatoes on the rice and cook for a further 15 minutes until the rice is crusty and the chicken is fully cooked and golden.
7 Allow to rest under foil before carving.
