This recipe is a one-pan wonder. Rice and chicken cooked together in the same tray, with delicious lemon and herb flavours. It takes less than an hour to prep and cook, so perfect for weeknights!
There is a massive trend at the moment with ‘one-pan meals’ which promise delicious food with minimal washing up and fuss. I’ve been enjoying Rukmini Iyer’s recipes from her book “The Quick Roasting Tin”, which has been really popular. It features quick one-tray meals that are flavoursome and nutritious. These kinds of recipes have been ideal for weeknights or when I’m short on time. It’s already inspired me to come up with my own one-tray recipes.
This rice traybake is a go-to now. It’s great for hosting because it’s so flavourful but you don’t have to be in the kitchen all evening. It combines lemon, oregano and garlic – all of my favourite flavours! It’s inspired by various rice tray bakes and the lovely herby aroma of oregano.
Oven tray or casserole dish?
A lidded oven-safe casserole dish would be perfect for this recipe because you need to start it on the hob and transfer it to the oven, plus the rice needs to be covered whilst cooking. I’m saving up for my dream Le Creuset so until then, a roasting tray will have to do!
I use this tray from Ikea. It’s been through university with me and it lasts really well. Ceramic oven dishes and pyrex can also work. If you’re using a tray, use a high-sided frying pan for steps 3-7, and then transfer the rice mixture to the tray.
Cooking rice in the oven? What's that all about?
Cooking rice in the oven might seem preposterous. However I am a massive fan of this method because it gives a slightly different result to a rice cooker or cooking on the hob. The rice caramelises nicely along the edges of the tray, and I like the browned layer at the top. I even make biriyani in the oven now.
To get perfectly cooked rice, there are a few things to remember:
- You need to bring the water and rice to a boil on the hob before you put it in the oven. The water needs to be boiling when it goes in so that it can cook at the right level of heat (it’s the same concept for slow cookers as well)
- Cover the tray with foil as the rice cooks and make sure it forms a tight lid. You want minimal heat/steam loss.
- Leave the rice in the oven with the foil off for 10 minutes at the end. Oven-cooking produces lovely moist rice but it can have a tendency to clump together. Leaving it uncovered helps to dry out excess moisture so that the grains of rice separate a little and get fluffier.
Side Dishes
Best served with a crisp, cold glass of white wine 😉 If you want to add some greens, steamed or roasted vegetables such as broccoli and asparagus are a good accompaniment. A greek salad would pair well with the oregano flavours aswell. Sometimes I add peas to the rice if I don’t have time to prepare a side dish.
Lemon Chicken Rice Traybake
Equipment
- Oven-safe casserole dish/cast iron skillet with lid OR standard roasting tray
Ingredients
Marinade:
- 750 grams chicken thighs preferably with skin on
- 4 cloves garlic minced
- 1 lemon freshly squeezed
- ¼ cup white wine
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Rice:
- 1 cup long grain white rice
- 2 cups low salt chicken stock
- 1 white onion diced
- 3 cloves garlic minced
- 1 lemon sliced
- fresh parsley chopped
- fresh thyme
Instructions
- In an airtight container, combine the marinade ingredients. Make sure the chicken is fully coated and leave to marinate overnight.(If you don't have time, marinate for 30 minutes minimum)
- Preheat your oven to 180° (160° fan assisted)
- Heat a drizzle of olive oil in your oven-safe casserole dish.(If using an oven tray, use a large high sided frying pan for steps 3-7)
- Pan-fry the chicken thighs until both sides are golden and crispy.Keep the marinadeThe chicken doesn't have to be cooked through, as it will finish off in the oven.Set aside on a plate.
- In the same pan, sautee the onions in the chicken fat, adding more olive oil only if needed.Cook until onions are soft and translucent.Add the minced garlic and sautee for less than a minute, being careful not to burn it.
- Stir in the rice and cook for two minutes to allow the rice to absorb the flavours.
- Add the chicken stock and reserved marinade, and bring to a boil.Check the seasoning and adjust.
- Remove off the heat. If using an oven tray, transfer the rice mixture from the frying pan.Arrange the chicken thighs on top of the rice and place the lemon slices in between. Pour any meat juices from the chicken over the rice.Cover tightly with tinfoil (if using oven tray) or place the lid on.
- Bake for 30 minutes covered and then remove the lid/foil and bake for another 10.Scatter parsley all over and serve!
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