Greek-inspired Chicken and Rice 

Serves 2 (easily scaled up)

Sometimes when it’s cold outside we need to bring some sunshine to our table. This Greek-inspired one pan chicken and rice dish, is perfect for just that. The rice and chicken cook together so the chicken stays juicy and the rice takes on all the wonderful flavours and stays a little crispy on the top. This is easily scaled up, just make sure the dish you cook it in has enough space for the chicken not to overlap.

Ingredients:

4 chicken thighs (bone in, with or without skin)

150g basmati rice

Lemon (zest and juice)

1 tsp dried oregano 

Salt and pepper

300ml hot water or stock (chicken or vegetable)

(Lemon infused) olive oil

Step 1: Pre-heat the oven to 180c (fan). Take a deep baking dish and pour in the rice. Spread evenly over the base of the dish and then make four gaps for the chicken thighs to nestle in. Sprinkle over the oregano and lemon zest, along with pepper, salt and a drizzle of olive oil. Gently pour the hot stock (or water) over the rice, avoiding the top of the chicken. Cover the baking dish with foil and bake for 30 minutes.

Step 2: After 30 minutes remove the foil, careful use a fork to fluff the rice a little and return, uncovered to the oven for a further 15 minutes.

Step 3: Remove from the oven, squeeze over the lemon juice and serve.

This is delicious served with a garlic and mint yoghurt and a Greek salad.