One-Pan Lemon Garlic Chicken & Rice

Ingredients · per serving

• 180 ml Chicken stock
• ½ lemon Lemon
• small handful Fresh parsley
• to taste Black pepper
• 3 cloves Garlic
• 1 tbsp Olive oil
• 80 g Long-grain rice
• ½ tsp Dried thyme
• to taste Salt
• 2 thighs Chicken thigh
• ½ tsp Smoked paprika
• 1 small onion Onion

Instructions

1. Pat the chicken thighs dry with kitchen paper. Season both sides with salt, pepper, and the paprika.
2. Heat 1 tbsp olive oil in an oven-safe pan with a lid (or a deep skillet) over medium-high heat.
3. Place chicken skin-side down. Cook 5 min without moving — you want deep golden skin. Flip and cook 2 min more. Lift onto a plate.
4. Preheat oven to 200°C (180°C fan).
5. Lower heat to medium. Add the chopped onion to the same pan. Cook 4 min until soft. Add the minced garlic, cook 30 sec.
6. Stir in the rice. Toast for 1 min — coats every grain in oil.
7. Pour in the stock, lemon juice, lemon zest, and dried thyme. Stir once. Lay the chicken back on top, skin-side up. Don't stir after this — you want the rice to steam evenly.
8. Bring to a simmer. Cover. Transfer to the oven. Bake 22 min.
9. Lift the lid. Check rice is tender and stock absorbed. If wet, return uncovered 5 min.
10. Rest 5 min off the heat with the lid back on. Scatter chopped parsley. Serve with lemon wedges.

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