Chicken and Rice Traybake
The ultimate time saver for those busy days. Full of flavour, this dish is a real family favourite.
By Sarah Butler
4 people
60 minutes
15 minutes
Ingredients
- 25 g Butter
- 350 ml Chicken Stock
- 5 - Chicken Thighs skin removed
- 2 cloves Garlic minced
- 300 ml Hot Water
- 0.5 - Lemon juice
- 2 slices Lemon
- 1 tbsp Olive Oil
- 1 - Onion chopped
- 250 g Rice white rice, uncooked
- 1 - Salt and Black Pepper
- 2 sprigs rosemary
Chicken Rub:
-
1
tsp
Dried Thyme
-
0.5
tsp
Garlic Powder
-
0.5
tsp
Onion Powder
-
1
tsp
Paprika
-
1
-
Salt and Pepper
-
1
tsp
flour
-
1
sprigs
rosemary
Method
Method:
Preheat oven to 180C, 160C fan, Gas 4
Scatter the onion and garlic into a deep 10 x 15” baking dish, then place butter in the centre.
Bake in the oven for 12 minutes.
Meanwhile, mix the chicken rub and coat both sides of the chicken.
Remove the baking dish from the oven.
Add the chicken thighs to the dish. Scatter in the rice.
Pour the chicken stock and water around the chicken and rice.
Place the bay leaf and rosemary among the chicken.
Squeeze the juice of half a lemon on top.
Season with salt and pepper.
Cover with tin foil, then bake for 30 minutes.
After 30 minutes, remove the tin foil and brush the chicken with the olive oil.
Bake for a further 20 minutes until the liquid is absorbed.
Allow to stand for 5 minutes, then remove chicken and fluff up rice using a fork.
Garnish with parsley or thyme before serving with seasonal vegetables.
Recipe Tip: Marinade the chicken overnight to intensify flavours.
