Easy Recipes

Baked Chicken with Lemon and Herb Rice

The flavours of marinated chicken infuse through the rice as it cooks, creating a dish that’s every bit as delicious as it is simple. Serve with a tray of your favourite roast vegetables, or a side of greens.


Serves 8

2 lemons, juice and zest
1 tsp smoked paprika
4 cloves garlic, grated
6 chicken thighs, bone in skin on
1 tbs olive oil
1 cup long-grain rice
2 cups chicken stock
1 tsp salt
1 tbsp dried oregano
2 tbs chopped fresh parsley, to serve

Baked chicken with lemon and herb rice

  1. Combine the lemon juice and zest, smoked paprika and garlic in a ziplock bag. Add the chicken thighs, making sure they are coated in the marinade. Leave in the fridge for one hour (or overnight)..
  2. Preheat the oven to 180º C.
  3. Heat 1 tbsp oil in a frying pan over medium-high heat. Remove the chicken thighs from the ziplock bag (scrape the excess marinade back into the bag and reserve). Add the chicken thighs (in batches) to the hot pan and cook, skin side down first, until well browned. Remove from pan and set aside.
  4. Dispose of any fat that’s left in the pan after browning the chicken and wipe the pan clean.
  5. Return the pan to the heat and sauté the chopped onion in a little olive oil. Add the rice, stock, salt, oregano and reserved marinade and bring to the boil. Let it simmer for a minute or so, then transfer to an ovenproof dish.
  6. Lay the chicken gently on top of the rice, skin side up and bake, covered (with foil or a lid), for 30 minutes. Then uncover and bake for a further 15 minutes, or until the rice has absorbed the liquid
  7. Scatter a handful of chopped fresh parsley over the top (or your favourite mixed herbs).