Lemon Crispy Chicken Baked Rice

Based on 1 ratings

Lee

Community Member

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
chicken thighs ( boneless )
lemon (divided)
½ onion (diced)
170 g rice or risotto
300 ml chicken stock
1 tbsp dry oregano
3 tbsp olive oil
1 tsp salt
  • Step 1/5

    Season chicken thighs with oregano , salt , lemon ,2 tbsp of olive oil and marinade for 4 hours (better refrigerated overnight).
    • chicken thighs ( boneless )
    • lemon (divided)
    • 1 tbsp dry oregano
    • 3 tbsp olive oil
    • 1 tsp salt

    Season chicken thighs with oregano , salt , lemon ,2 tbsp of olive oil and marinade for 4 hours (better refrigerated overnight).

  • Step 2/5

    Put the olive oil into a pan with medium heat , add the chicken thighs , skin side down , and cook until browned on 2 sides . Transfer to a plate .

    Put the olive oil into a pan with medium heat , add the chicken thighs , skin side down , and cook until browned on 2 sides . Transfer to a plate .

  • Step 3/5

    Add onion to the same pan and sauté until soft . Add rice and 100ml of stock and stir until the chicken stock is absorbed . Add the other 100ml ,same way. Add the 100ml left and then turn off the heat .
    • ½ onion (diced)
    • 170 g rice or risotto
    • 300 ml chicken stock

    Add onion to the same pan and sauté until soft . Add rice and 100ml of stock and stir until the chicken stock is absorbed . Add the other 100ml ,same way. Add the 100ml left and then turn off the heat .

  • Step 4/5

    Preheat the oven to 200c. Place the rice into a deep roasting pan and add the chicken thighs and lemon on it .

    Preheat the oven to 200c. Place the rice into a deep roasting pan and add the chicken thighs and lemon on it .

  • Step 5/5

    5. Bake for approx. 20min (200C). Let cool approx. 5 min. then serve top with parsley . Enjoy!

    5. Bake for approx. 20min (200C). Let cool approx. 5 min. then serve top with parsley . Enjoy!

More delicious ideas for you