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Roast lemon chicken with pea pilaf
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Feed the troops with savory lemon herb chicken pilaf for just a coin per serving.
Ingredients:
  • 1 large lemon
  • 1 chicken style stock cube, crumbled
  • 20.00 ml plain flour
  • 8 chicken drumsticks
  • 1 brown onion, finely chopped
  • 200g (1 cup) white long-grain rice
  • 1 tsp dried oregano
  • 150g (1 cup) frozen peas
  • Baby rocket leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Zest the lemon and then juice it. To make the stock, dissolve the stock cube in boiling water in a heatproof jug.
  • In a large shallow bowl, season flour with salt and pepper. Add chicken and gently toss to coat.
  • In a large heavy-based flameproof casserole dish, heat oil over medium heat. Brown chicken drumsticks for 2 minutes on each side. Transfer to a plate.
  • Saute the onion and garlic for 3 minutes until soft. Stir in the rice and oregano for 1 minute. Pour in the lemon juice and chicken stock, then bring to a boil. Nestle the chicken back in. Cover and bake for 30 minutes until the rice is tender and the chicken is cooked through.
  • Mix in the fragrant lemon zest and vibrant peas, then cover and allow the flavors to meld for 5 minutes until the peas are tender. Spoon onto serving plates and enjoy alongside fresh baby rocket leaves.

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