Lemon Chicken Rice Bake
It’s quick, it’s easy, and most of the ingredients you may have on hand.
Ingredients
- 4-8 chicken pieces, think legs and thighs
- 2 tablespoons olive oil
- 1 lemon, juice and rind
- 1 tablespoon dried parsley
- 1 1/4 cups rice
- 2 carrots, chopped
- 4 1/4 cups chicken stock
- 200 grams yard beans, chopped into 1 inch pieces
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C.
- Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.
- Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.
- Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.
Notes
Chicken quarters run about 58 Baht/kilo, 4 quarters is 8 pieces, I will guess about 70 Baht. This comes out to about 52 cents per person per meal.
Adapted from an internet recipe.
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