Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Fry the onion in butter or oil until soft, then transfer to a roasting tin. Season the chicken and stuff with the thyme, then put on top of the onion. Pour 1 litre of hot stock around the chicken, then cover with foil. (The amount of liquid you need will depend on your size of tin). Cook for 50 minutes.
Baste the chicken and add the carrots to the tin. There should be enough liquid to almost cover the carrots. Cover again and cook the chicken for 30-40 minutes until the carrots are just cooked and the chicken juices run clear. Remove the carrots, cover with foil and leave in a warm place.
Remove and reserve 300ml of stock from the tin, then add the leeks. Ensure the leeks are covered in stock. Increase the oven temperature to 220C/fan 200C/gas 7, return the tin to the oven, uncovered, and allow the chicken to brown, about 10 mins.
Lift the chicken out, cover with foil and leave in a warm place to rest. Add the rice to the roasting tin and stir into the leeks, ensuring everything is covered in stock. Cover with more foil and cook for 20 minutes or until the rice and leeks are cooked, and most of liquid has been absorbed.
Meanwhile add half the lemon juice, the ½ stock cube (if your stock isn’t very strong) and two egg yolks to the reserved stock and gently cook on a very low heat until it slightly thickens. Stir constantly and keep the temperature low as the egg will scramble if allowed to overheat. When cooked, remove the pan from the heat and keep warm, add more lemon juice, if needed.
Transfer the rice and leeks to a serving dish and pop the carrots back into the oven while you carve the chicken. Serve with the rice and leeks, carrots and lemon sauce.