One-pan herby chicken and rice skillet

One-pan herby chicken and rice skillet

Based on 18 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"You only need one pan to make this delicious dish. The special twist here is the lemon juice, which really rounds off the flavour. So don't waste any time and start cooking!"

Difficulty

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

Ingredients

Servings2
2
chicken legs
85 g
basmati rice
½
onion
1 cloves
garlic
g
thyme
g
rosemary
½ tsp
dried oregano
½ tsp
sugar
tbsp
olive oil
½
lemon
1 tbsp
butter
300 ml
chicken stock
100 g
peas (frozen)
salt
pepper
olive oil (for frying)
MetricImperial

Utensils

bowl (large), cutting board, knife, oven, ovenproof pan, spatula

How-To Videos

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-prepare-garlic

How to prepare garlic

how-to-marinate

How to marinate

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal879
Protein43 g
Fat54 g
Carb54 g
  • Step 1/4

    Peel and dice onion and garlic. Remove rosemary and thyme leaves from stems and finely chop. In a large bowl, mix sugar, olive oil, juice of half a lemon, thyme, rosemary, oregano, salt, and pepper. Add chicken and let marinate for approx. 30 min.
    • 2 chicken legs
    • ½ onion
    • 1 cloves garlic
    • g thyme
    • g rosemary
    • ½ tsp dried oregano
    • ½ tsp sugar
    • tbsp olive oil
    • ¼ lemon
    • salt
    • pepper
    • bowl (large)
    • cutting board
    • knife

    Peel and dice onion and garlic. Remove rosemary and thyme leaves from stems and finely chop. In a large bowl, mix sugar, olive oil, juice of half a lemon, thyme, rosemary, oregano, salt, and pepper. Add chicken and let marinate for approx. 30 min.

  • Step 2/4

    Preheat the oven to 180°C/350°F. In an ovenproof pan, sear chicken legs on both sides until golden brown then remove and set aside.
    • olive oil (for frying)
    • oven
    • ovenproof pan
    • spatula

    Preheat the oven to 180°C/350°F. In an ovenproof pan, sear chicken legs on both sides until golden brown then remove and set aside.

  • Step 3/4

    Add butter to the pan and let melt. Add garlic and onion and sauté until translucent, approx. 3 min. Add the rice and deglaze with chicken stock and the juice of half a lemon. Add peas and bring to a boil.
    • 1 tbsp butter
    • 85 g basmati rice
    • 300 ml chicken stock
    • ¼ lemon
    • 100 g peas (frozen)

    Add butter to the pan and let melt. Add garlic and onion and sauté until translucent, approx. 3 min. Add the rice and deglaze with chicken stock and the juice of half a lemon. Add peas and bring to a boil.

  • Step 4/4

    Season the rice with salt, then arrange the chicken legs on top of the rice. Bake uncovered at 180°C/350°F for approx. 20 min. Remove from the oven and serve immediately. Enjoy!
    • salt

    Season the rice with salt, then arrange the chicken legs on top of the rice. Bake uncovered at 180°C/350°F for approx. 20 min. Remove from the oven and serve immediately. Enjoy!

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