One Pan Peri Peri Roast Chicken and Rice

Easy one pan roast chicken with peri peri flavours, with spicy rice and corn on the cob

Prep Time 5

Cook Time 2

Total Time 2 5

Serving Size People

Preheat the oven to 180 degrees C.
Putting the chicken in a high sided roasting dish and rub all over with 2 tablespoons of the peri peri seasoning. Cut the butter into small cubes and dot over the chicken. Put in the oven, uncovered, for 50 minutes.
Remove from the oven and pour the rice around the chicken. In a jug, mix together the water, tomato puree and smoked paprika. Pour this over the rice. Cover tightly with tin foil and put back in the oven for another 50 minutes.
Remove from the oven. Take the chicken out and put on a plate to rest. Cover with the foil. Put the corn on the cob on top of the rice and sprinkle over the remaining tablespoon of peri peri seasoning. Put back in the oven for another 20 minutes, or until the corn is cooked.
To serve, carve the chicken and put on plates with a spoonful of the rice and a corn on the cob.

What to Serve With Peri Peri Chicken

This dish is already a full meal, but a few little extras never hurt.

Peri peri mayo is a classic choice and lets everyone adjust the spice level to their liking.

You could also add:

• a crisp green salad
• grilled peppers
• warm flatbreads
• a spoonful of yoghurt or garlic sauce

Or just serve it exactly as it is — it’s pretty satisfying already.

Leftover chicken from this recipe keeps well in the fridge for up to three days.

You can reheat the rice and chicken gently in the microwave or in a pan with a splash of water to loosen it up.

Leftover roast chicken is also brilliant in other dishes the next day.