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One-pan herby chicken and rice skillet
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), cutting board, knife, oven, ovenproof pan, spatula
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How-To Videos
How to reach the perfect temperature for frying
How to marinate
How to prepare garlic
How to cut an onion
Nutrition per serving
Step 1/ 4
- 2 chicken legs
- ½ onion
- 1 cloves garlic
- 2½ g thyme
- 2½ g rosemary
- ½ tsp dried oregano
- ½ tsp sugar
- 1½ 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
- 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
- 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
- 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!
Enjoy your meal!
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