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Metcash_BakedChicken_LemonRice.png
Baked Chicken with Lemon Rice
An easy and delicious one pan meal, perfect for weeknights or a casual lunch.
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Recipe - SUPA IGA Meadowbank
Metcash_BakedChicken_LemonRice.png
Baked Chicken with Lemon Rice
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
6 chicken thighs, skin on and bone in
3 spring onions
3 tbsp lemon juice, and zest
5 lemon slices
2 tsp dried oregano
1 tbsp parsley, chopped
1 tbsp dill, chopped
3 garlic cloves, crushed
1 1/2 cups long grain rice
2 cups chicken stock
Directions
  1. Preheat oven to 200C
  2. Season chicken with salt, pepper and drizzle over 2 tablespoons of lemon juice.
  3. In a heavy based ovenproof pan or skillet over medium high heat, drizzle olive oil and cook chicken thighs skin side down for 3-4 minutes or until golden brown, turn and seal the other side. When both sides are brown, transfer chicken to a plate and set aside.
  4. Bring the pan back to heat and drizzle a little more olive oil. Cook spring onions and garlic for 1-2 minutes until fragrant, add rice, chicken stock, lemon zest, dried oregano and the other tablespoon of lemon juice. Stir to combine then add the lemon slices, the chicken and its rested juices back into the pan. Bring to a simmer, cover with a lid or wrap tightly with foil and remove from heat.
  5. Bake in the oven for 20 minutes, then remove the lid and bake for a further 5-10 minutes or until all liquid is absorbed and the rice is cooked.
  6. Remove from the oven, let it rest for 5 minutes before stirring through the parsley and dill through the rice.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
6 chicken thighs, skin on and bone in
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Chicken Breast Fillets Small, 500 Gram
$6.00 avg/ea$12.00/kg
3 spring onions
Not Available
3 tbsp lemon juice, and zest
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Lemon, 150 Gram
$1.50 avg/ea$9.99/kg
5 lemon slices
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Lemon, 150 Gram
$1.50 avg/ea$9.99/kg
2 tsp dried oregano
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MasterFoods Oregano Leaves, 5 Gram
$2.40$48.00/100g
1 tbsp parsley, chopped
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Curly Parsley, 1 Each
$4.99
1 tbsp dill, chopped
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MasterFoods Herbs & Spices Dill Leaf Tips, 10 Gram
$3.00$30.00/100g
3 garlic cloves, crushed
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Garlic Loose, 70 Gram
$1.75 avg/ea$24.99/kg
1 1/2 cups long grain rice
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Koala Long Grain Rice, 2 Kilogram
$5.40$2.70/kg
2 cups chicken stock
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Campbell's Real Chicken Stock, 250 Millilitre
$1.65$0.66/100ml

Directions

  1. Preheat oven to 200C
  2. Season chicken with salt, pepper and drizzle over 2 tablespoons of lemon juice.
  3. In a heavy based ovenproof pan or skillet over medium high heat, drizzle olive oil and cook chicken thighs skin side down for 3-4 minutes or until golden brown, turn and seal the other side. When both sides are brown, transfer chicken to a plate and set aside.
  4. Bring the pan back to heat and drizzle a little more olive oil. Cook spring onions and garlic for 1-2 minutes until fragrant, add rice, chicken stock, lemon zest, dried oregano and the other tablespoon of lemon juice. Stir to combine then add the lemon slices, the chicken and its rested juices back into the pan. Bring to a simmer, cover with a lid or wrap tightly with foil and remove from heat.
  5. Bake in the oven for 20 minutes, then remove the lid and bake for a further 5-10 minutes or until all liquid is absorbed and the rice is cooked.
  6. Remove from the oven, let it rest for 5 minutes before stirring through the parsley and dill through the rice.