Chipotle-spiced chicken with Mexican green rice

Preheat oven to 220°C and line a roasting pan with baking paper. Add chicken, olive oil, oregano, garlic, chipotle and lime juice to pan, season to taste and mix to coat and combine. Roast chicken, skin-side up, for 15-20 minutes until browned and cooked through.

Meanwhile, for Mexican green rice, heat olive oil in a saucepan over medium-high heat, add white parts of spring onion, garlic and chilli, and sauté for 4-5 minutes until tender and translucent. Stir in rice to coat in oil, then stir in stock and 60ml water; season. Bring to the boil and cover with a tight-fitting lid. Reduce heat to low and cook without uncovering for 15 minutes. Remove from heat, stand covered for 5 minutes, then stir in coriander, tomatillo, green parts of spring onion and lime juice; season to taste.

Divide Mexican green rice among bowls, top with chipotle chicken, drizzle with extra-virgin olive oil, scatter with feta and coriander, and serve with lime halves.