Dr Mobeus
Lemon and Herb Chicken Thigh Rice
This is a one-tray dinner that does most of the work itself. The chicken thighs sit on top of the rice and release their juices into the stock as they cook, which turns the rice into something properly flavoured rather than just a carrier.
Chicken thighs are the budget cut that most people overlook. A pack of 6-8 thigh fillets from Aldi costs about £1.60, compared to £3.50 or more for the equivalent in breasts. They also stay moist in the oven, which means you do not need to worry about exact timing.
The lemon does two jobs here. The zest goes into the rice before cooking for a background note, and you could squeeze a bit more fresh lemon over the finished dish if you like it sharp. Total cost is just over £2 for four portions, which works out at about 52p each.
Lemon and Herb Chicken Thigh Rice
Ingredients
Method
- Heat the oven to 200C/180C fan. Put a roasting tin or ovenproof dish on the hob with a tablespoon of oil.
- Season the chicken thighs with salt, pepper and half the dried thyme. Place them skin-side down in the hot tin and brown for 5-6 minutes until the skin is golden. Remove them to a plate.
- Add the chopped onion to the same tin and cook for 3-4 minutes until softening. Add the garlic and rice, stir for a minute to coat the rice in the oil.
- Pour in the hot stock, lemon zest, lemon juice, oregano and remaining thyme. Stir once, then place the chicken thighs on top, skin-side up.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the chicken skin is crisp and the rice has absorbed all the liquid.
- Scatter with chopped parsley if you have some and serve straight from the tin. A green vegetable on the side is nice but not essential.
Tips and Variations
Use chicken thighs with the bone in if they are cheaper, just add 10 minutes to the covered cooking time. The rice should be fully submerged in stock before it goes in the oven, if it looks dry add a splash more. Do not stir the rice once it is in the oven, stirring makes it stodgy. Leftovers are excellent cold the next day with a bit of mayo.
