One-pot Lemon Chicken with Thyme Rice
This delicious one-pot chicken dish is low on effort and washing up but doesn't skimp on flavour one bit. It's a low-maintenance supper perfect for week nights.
Introduction
This is a warming, tangy dish that can bubble away in the oven and then be put straight on the table. So I use my favourite casserole dish. Serve with a green salad and some crusty bread if friends are over, but it’s great as it is. A family classic!
Ingredients
| 6 | (organic) chicken pieces (thighs and breasts work well) |
| 1 tbsp | olive oil |
| 1 | large onion, chopped |
| 150g | Italian pancetta cubes |
| 2 | large garlic cloves |
| 280g | brown basmati rice |
| 700ml | (organic) chicken stock |
| 1½ | unwaxed lemons, juice and zest |
| 2-3 | bushy sprigs thyme |
| 250g | frozen broad beans (a couple of handfuls) |
| freshly ground black pepper |
Essential kit
You will need a 4 litre ovenproof casserole dish, with lid
Method
Set the oven at 200°C (fan), 220°C, gas mark 7. In your casserole dish, brown the chicken pieces in a little olive oil. Remove and set aside.
In the same oil, fry the onion and pancetta for a couple of minutes. Then crush the garlic and add. Keep stirring for a minute, being careful not to burn the garlic.
Put the rice in and stir to coat.
Add the stock, lemon juice and zest, thyme, the broad beans and a twist of
black pepper.
Bring to the boil, then pop the chicken pieces on top. Put a lid on and stick in the oven for 50 minutes.
Serve straight from your dish. Season on your plate.
Babies and kids: This is definitely on my kids’ top-three favourites list. (Be careful of hot pot on little hands.)
Reviews
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