Easy dinner recipes: Aussie chef’s one-pot chicken that wows guests every time – and there’s barely any washing up

A top chef has revealed how to make the perfect one-pot chicken meal that’s guaranteed to impress dinner guests every time – and it’s ready in under 60 minutes.

British chef Robbie Bell is the owner and head charcutier of the popular City Larder restaurant in Melbourne. He is also the former protégé of celebrity chef Heston Blumenthal.

Mr. Bell uses onions, garlic, green olives, carrots, cherry tomatoes, sweet potato, rice and chicken for his meal.

He flavors the dish with smoked paprika, steak seasoning, salt and pepper and sprinkles some herbs such as parsley and dill over it to garnish the dinner.

Mr Bell’s recipe is extremely flexible and any leftover vegetables can be used as a substitute.

A top chef has revealed how to cook the perfect one-pot chicken meal that’s guaranteed to impress your dinner guests every time – and it’s ready in under 60 minutes

“The great thing about it is you can put whatever you want into it,” he said. ‘It doesn’t really matter what goes in, it’s the technology that’s important.’

The professional chef said alternatives include peppers, peas, sweetcorn and sausages.

To make the chicken dish, first chop the vegetables and place them on the stove in an oven-safe pan.

Mr Bell starts with the onion and garlic, followed by the carrots and sweet potato.

Simmer the vegetables until they soften and then add the spices to the mixture.

Next, add the chopped olives and cherry tomatoes to the pan, before pouring in a cup of rice and two cups of vegetable stock.

“Then put your egg whites on top and then just put it in the oven until it’s done,” Mr Bell said.

He recommends serving the meal with parsley and dill – or herbs of your choice.

Robbie Bell is the owner and head charcutier at City Larder restaurant in Melbourne