One Pot Chicken and Lemon Rice
Melissa Hills
23 August 2022
If you love lemon flavours, you will love this. The lemon rice in this dish is amazing and the chicken is tender and delicious. This is one of our favourites and I could easily make it weekly with no complaints whatsoever. Don’t skimp on the lemon juice!
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
Please specify on the label which brands are used if marking as GF.
For gluten-free, please check the chicken stock ingredients. Vegeta or Massel chicken stock powder are gluten-free.
Recipe from Recipe Tin Eats.
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Ingredients
Adjust Servings
| 5 chicken thighs, bone in (about 1kg) | |
| 2 lemons zest | |
| 4 Tbsp lemon juice | |
| 1 Tbsp dried oregano | |
| 4 garlic cloves, minced | |
| 0.5 tsp salt | |
| 1.5 Tbsp olive oil, seperated | |
| 1 onion, finely diced | |
| 1 cup long grain rice, uncooked | |
| 1.5 cups chicken stock | |
| 0.75 cups water | |
| 1 Tbsp dried oregano | |
| 0.75 tsp salt | |
| 0.5 tsp black pepper | |
| lemon zest, optional |
Directions
1.
Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes.
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2.
Preheat oven to 180°C. Remove chicken from marinade, but reserve the Marinade.
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3.
Heat 1/2 tbsp olive oil in a deep, heavy based oven-proof pan over medium high heat.
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4.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
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5.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
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6.
Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
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7.
Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
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8.
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with fresh lemon zest, if desired.
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