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One-pot Lemon Chicken with Thyme Rice
Introduction from Fay Ripley
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
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.)
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Reviews
4.7 out of 5 stars
3 Ratings
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