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Baked chicken rice recipe
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Cozy one-pot baked chicken and rice with crispy skin, creamy rice, and zesty lemon - a deliciously simple meal for any night.
Ingredients:
  • 6 chicken thigh cutlets, skin on
  • 1 onion, finely chopped
  • 1 bunch fresh continental parsley, chopped
  • Sea salt flakes
  • 4 garlic cloves, chopped
  • 20.00 ml chopped fresh thyme leaves
  • 20.00 ml chopped fresh rosemary leaves
  • 1 lemon, rind finely grated, juiced
  • 300g (1½ cups) long grain rice
  • 125ml (½ cup) white wine
  • 625ml (2½ cups) Liquid Stock Chicken Style
Instructions:
  • Heat your oven to 180C (160C fan forced).
  • In a spacious flameproof casserole dish, drizzle oil, season chicken, then lay chicken skin-side down in the dish. Sear over medium heat until fat begins to render, cooking for an additional 6 minutes until the skin is a deep golden hue. Flip and cook for 1 minute until nicely browned. Move chicken to a plate while keeping the flavorful fat in the pan.
  • Sauté onion and parsley stalks with sea salt until softened. Stir in garlic, thyme, rosemary, and lemon zest until fragrant. Toast rice, then deglaze with wine. Add stock, parsley leaves, and chicken. Bake covered for 30 minutes, then uncovered for 10 minutes until golden brown.
  • Sprinkle remaining parsley and a drizzle of fresh lemon juice before serving.

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