One-pot Lemon-Honey Chicken & rice Bake
A quick and easy one-pan Honey Lemon Chicken and Rice recipe that's packed with flavour and protein. Ready in under 30 minutes, it's perfect for busy weeknights and ideal for meal prep.
Ingredients
Ingredients:
- 3 tbsp fresh lemon juice
- 1/3 tbsp honey
- 3 tbsp olive oil
- 1 tsp salt
- 650 gram chicken thighs cleaned
- 1 cup basmati rice
- 1 1/4 cups chicken broth
Instructions
Prepare the chicken
- Cut the chicken thighs into small cubes, about 1.5 cm in size.
- Avoid larger pieces, as they may not cook through during the relatively short cooking time.
Make the marinade
- Whisk together the honey, olive oil, lemon juice, and salt until well emulsified.
- Add the chicken and toss to coat thoroughly.
Start the pilaf
- Preheat the oven to 160°C fan.
- Heat 1 tbsp olive oil in a wide, ovenproof pan over medium-high heat.
- Add the marinated chicken along with all of the marinade and cook for about 1 minute, stirring frequently.
Add the rice
- Rinse the rice thoroughly under cold running water until the water runs clear.
- Add the drained rice to the pan and stir to combine with the chicken and marinade.
- Cook for 1 minute, stirring frequently, until the grains are lightly coated and glossy.
Cook
- Pour in the boiling broth, cover with the lid and transfer to the preheated oven.
- Bake for 15 minutes.
Rest
- Remove from the oven and let stand, still covered, for 10 minutes more.
- This final resting period allows any remaining moisture to be absorbed, leaving the rice perfectly fluffy.