Ina Paarman's Kitchen | One-Pot Lemon Chicken with Rice

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You Will Need:

1 kg chicken portions (thighs and legs)
2 t (10 ml) Garlic and 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) water
fresh origanum / mint leaves, for serving (optional)
grilled lemon halves, to serve (optional)

1 kg chicken portions (thighs and legs)
2 t (10 ml) Garlic and 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) water
fresh origanum / mint leaves, for serving (optional)
grilled lemon halves, to serve (optional)

You Will Need

Season & Brown

Brush with Sauce

Brush with Sauce

Brown Onions

Add Stock & Rice

Add Stock & Rice

Bake Open

Method:

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 Coat & Cook 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, Liquid Chicken Stock, water and the remaining Lemon & Herb Coat & Cook Sauce, stirring.

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, then remove the lid and bake for another 15 minutes.

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

Fluff up the rice in the casserole.

Scatter with origanum or mint leaves before serving.

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.

One-Pot Lemon Chicken with Rice

You Will Need:

1 kg chicken portions (thighs and legs)
2 t (10 ml) Garlic and 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) water
fresh origanum / mint leaves, for serving (optional)
grilled lemon halves, to serve (optional)

Method:

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 Coat & Cook 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, Liquid Chicken Stock, water and the remaining Lemon & Herb Coat & Cook Sauce, stirring.

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, then remove the lid and bake for another 15 minutes.

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

Fluff up the rice in the casserole.

Scatter with origanum or mint leaves before serving.

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