Lemon & Herb One-Pan Chicken & Rice

Ingredients

• 8 chicken thighs
• 2 tbsp oil
• 2 tsp BlixSam Lemon Leaf
• 1 tsp BlixSam Garlic Melt
• ½ tsp black pepper
• ½ cup BlixSam Lemon & Herb Sauce

• 1½ cups long-grain rice, rinsed
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp butter
• 3 cups hot chicken stock
• ½ tsp BlixSam Lemon Leaf
• ½ cup frozen peas
• ½ red pepper, diced, optional
• ½ yellow pepper, diced, optional

• ¼ cup BlixSam Lemon & Herb Sauce
• Fresh parsley
• Lemon wedges

Method

1. Season the chicken: Pat the chicken thighs dry. Season with Lemon Leaf, Garlic Melt and black pepper, then coat lightly with some of the Lemon & Herb Sauce.
2. Brown first: Heat the oil in a large ovenproof pan. Brown the thighs skin-side down for 4–5 minutes, then another 2–3 minutes on the other side. Remove and set aside.
3. Build the rice: In the same pan, melt the butter. Add the onion, garlic and optional peppers and cook for 3 minutes.
4. Add ½ tsp Lemon Leaf, followed by the rice. Stir for 1–2 minutes so the grains become coated in all those pan flavours.
5. Pour in the hot chicken stock and stir. Add the peas.
6. Add the chicken: Nestle the browned thighs into the rice, keeping the crispy skin above the liquid. Spoon the remaining ½ cup Lemon & Herb Sauce over the chicken.
7. Cover tightly with foil and bake at 180°C for 35 minutes.
8. Remove the foil, brush the chicken with the additional ¼ cup Lemon & Herb Sauce, and bake uncovered for another 15–20 minutes until the chicken is beautifully golden and the rice is tender.
9. Rest for 5 minutes before fluffing the rice. Finish with fresh parsley and lemon wedges.