Oh yes. It's a doozy. My inspiration for this one comes from another of the Pantheon's greats, Jacques Pepin himself, and from the reduced section of my local Co-op food store. Ingredients: For the chicken: Whole chicken Seasoning - I prefer Cornish Sea Salt , black and white pepper Garlic Fresh herbs - Rosemary and thyme definitely Lemon (optional) For the veg: Onion Potatoes (I used baby new) Garlic Other vegetables??? You will need: Oven-proof cast iron pan Oven tray Tin foil Oil and butter Method: Start off by getting your oven up to temperature. Just straight to the maximum while you deal with the rest of the ingredients and prep. Smash up a load of garlic cloves, enough to be shared between the chicken and vegetables, and set aside. The prep the veg - I got through about maybe a quarter of a bag of baby new potatoes, skin on, sliced into rough halves or thirds, and just some red onion; feel free to add anything you like to this, though. Tray all that up and cover in oil ...
Here's my rice method, extracted for easy reference without having to read the whole of the other recipe as well. Make some rice. Make however much rice you think you'll need, but make sure all the water is cooked out. Here's my foolproof method that I inherited from my mother that works every time: Decide how much rice you want, and double the amount of water ready to boil (fill a kettle, basically; or if you have a fancy boiling tap, use that). Heat oil or butter in a saucepan on high heat - choose a pan with a lid that fits. Coat the rice in the hot butter and keep it moving so it doesn't burn. When the rice is coated, add the water (which is twice the volume of the rice). I use a pyrex measuring jug, so if I usually serve 100ml or 4oz of rice I just double that in boiling water. Easy. Stir, making sure that any rice that made its way up the sides of the pan is all incorporated. When the liquid starts bubbling again, put on the lid, which is wrapped with a clo...