One-pot Lemon Chicken with Thyme Rice
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!
|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|
You will need a 4 litre ovenproof casserole dish, with lid
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
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.)