One-pan herby chicken and rice skillet

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!