Instructions

Step One

1. Preheat the oven to 220°C/200°C fan

2. Cut the onions into 2cm wedges. Slice the red pepper into thin strips. Cut the courgette into 2cm chunks. Cut the corn in half

3. Place all the veg on a lined oven tray, drizzle with olive oil, season with a pinch of salt and pepper and toss to coat

4. Roast until tender, for 25-30 minutes

Step Two

1. While the veg is roasting, finely chop the garlic (or use a garlic press)

2. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add half the garlic and cook until fragrant, about 1 minute

3. Add the basmati rice, some water and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for around 10 minutes until the rice is tender and the water is absorbed

Step Three

1. In a medium bowl, combine the Portuguese blend with the remaining garlic (finely chopped or pressed) along with 40ml of olive oil and a squeeze of lemon juice. Add the chicken to the marinade and toss to coat then set aside

2. In a small bowl, combine the yoghurt with a squeeze of lemon juice and a pinch of salt and pepper then set aside

3. Roughly chop the parsley (reserve a few leaves for garnish). to the marinade and toss to coat then set aside

4. When the veg has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat When the oil is hot, add the chicken and cook, tossing, for 3-4 minutes, until browned and cooked through. TIP: The sugar in the Portuguese blend will char slightly in the pan, making the chicken even more delicious! The chicken is cooked when it is no longer pink inside

Step Four

1. Remove the corn cobs from the oven tray and set aside. Fold the remaining roasted veg, the parsley and a squeeze of lemon juice through the garlic rice. Season to taste with salt and pepper

2. Divide the roasted veg rice and corn cobs (spread with a little butter if you like) between plates. Top with the chicken and drizzle with the lemon yoghurt

3. Garnish with the reserved parsley leaves