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One-pot Lemon Chicken with Thyme Rice

by Fay Ripley from Fay’s Family Food

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.


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!

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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
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

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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.)

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