Pan Roasted Chicken and Vegetables with Egg Fried Rice

Ingredients

Marinade for Chicken

1. Chicken legs: 6-7
2. Dried basil: 1 tsp
3. Dried Oregano: 1/2 tsp
4. Dried parsley : 1 tsp 
5. Dried rosemary: 1/4 tsp
6. Chilli flakes: To taste
7. Black pepper: 1 tbsp
8. Dijon or yellow Mustard, whichever you prefer: 2 tbsp ( reduce quantity if you dont like the taste of mustard)
9. Lemon juice: 2 tbsp
10. Salt: to taste
11. Olive oil: 1/2 cup

Chicken stock: 1 cup 

Vegetables: 

Medium sized onions, tomatoes and potatoes (halved).

Rice:

1. Rice: Boiled (2-3 servings)
2. Carrots: 1 cup (julienne)
3. Capsicum: 1 cup (julienne)
4. Cabbage: 2 cups (shredded)
5. Green onion: sliced (1 cup, both white and green part)
6. Eggs: 3
7. Milk: 2 tbsp
8. Garlic: Fine chopped (1 tbsp, optional)
9. Salt: to taste
10. Black pepper: to taste (Just to give some flavor. Do not add too much)
11. Olive oil

Instructions:

Marinate the chicken and vegetables:

1. Mix all the spices and herbs together. Add lemon juice, olive oil and mustard. Coat well onto the chicken and the vegetables. Leave it for 3, 4 hours. If you dont have time then marinate for half an hour atleast. Take the tomatoes and onions out in a separate bowl.

Roast the chicken and vegetables:

1. Put the chicken and the potatoes in a non-stick roasting pan* on high flame. Brown on all sides. Reduce the heat, add the chicken stock and cook (covered) until everything is cooked** through. If there is any liquid left, turn on the flame to full and dry out any remaining liquid
2. Grill onions and tomatoes separately and add them to the above roasted chicken and potatoes. 

Egg fried rice:

1. Beat the eggs in a bowl. Add milk, salt and a pinch of black pepper. Make scrambled eggs.
2. Heat up a little oil in a pan or a wok. Add garlic (optional) and saute until golden. 
3. Add carrots and saute for two minutes and then add the remaining vegetables. 
4. Add the rice and some salt and black pepper to the vegetable mixture. Toss the rice around until everything is mixed well. 
5. Cook, covered on low heat for ten minutes.

Serve the rice with the roasted chicken and vegetables.

Happy eating! :)

* You can also use a pressure cooker or oven for roasting. If using the oven, you can put the chicken and all vegetables together in an oven proof dish and bake for an hour or so at 190 degree C.

**Keep an eye on the potatoes and if they look like they will be tender earlier than take them out. Normally, for medium sized chicken legs and halved potatoes, the cooking time is the same.