One-Pot Lemon Chicken with Rice

Low effort, big result! This one-pot dish marries the simplicity of Greek flavours with the comfort of wholesome home cooking.

You Will Need:

1 kg chicken portions
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
2 T (30 ml) olive oil
½ cup (125 ml) Ina Paarman’s Lemon & Herb Coat & Cook Sauce
1 onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) uncooked long-grain rice
2 x 25 g Ina Paarman's Liquid Chicken Stock
2 cups (500 ml) hot water
fresh mint leaves, for serving (optional)
grilled lemon halves, to serve (optional)

1 kg chicken portions
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
2 T (30 ml) olive oil
½ cup (125 ml) Ina Paarman’s Lemon & Herb Coat & Cook Sauce
1 onion, chopped
2 cloves garlic, finely chopped
1 cup (250 ml) uncooked long-grain rice
2 x 25 g Ina Paarman's Liquid Chicken Stock
2 cups (500 ml) hot water
fresh mint leaves, for serving (optional)
grilled lemon halves, to serve (optional)

You will need

Season and brown

Brush with sauce

Brown onions

Add stock and rice

Bake open

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Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Season the chicken portions all around with the Garlic & Herb Seasoning.

In a large wide casserole, fit for stove-top and oven, heat the oil and brown the chicken.

Remove from the pan and keep on one side.

Brush the chicken with some of the Lemon & Herb Sauce (reserve the rest of the sauce for later).

To the same pan, add the onion and fry until soft and lightly brown.

Add the garlic and fry for another minute, then add the rice. Mix the Chicken Stock, with the water and add together with the remaining Lemon & Herb Sauce, and stir briefly.

Bring to a simmer, then add the browned chicken (with juices) to the casserole, skin sides up.

Cover with a lid, transfer to the oven and bake for 35 minutes. Remove the lid and bake for another 15 minutes.

Remove from the oven and leave to rest for 10 minutes.

Scatter with mint leaves and garnish with grilled lemon halves.