Lemon chicken and rice traybake
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch.
By Verity Genco
Ingredients
For the chicken traybake
- 4 tbsp olive oil
- 1 lemon, zest and juice
- 6 garlic cloves, crushed
- 2 tbsp runny honey or maple syrup
- 2 tsp dried oregano
- pinch salt
- 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on
- 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes
- 1 lemon, thinly sliced and seeds removed
- 1 courgette (about 150g/5oz), sliced into half-moons
- 750ml/1¼ pint chicken or vegetable stock
For the tahini drizzle
To serve
Method
To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside.
Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.
Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked.
Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt.
To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray.
Recipe tips
Rinse and soak the rice to ensure fluffy, evenly cooked grains.
Pat the chicken dry before searing for crispier skin.
Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture.
Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture.