One-pan herby chicken and rice skillet
"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 👌Ingredients
Utensils
bowl (large), cutting board, knife, oven, ovenproof pan, spatula
How-To Videos
How to reach the perfect temperature for frying
How to prepare garlic
How to marinate
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!
