One-pan lemon chicken and rice

Steps 0 of 7 done

1. 1

   Step 1

   Season the chicken pieces with salt, pepper, and half the dried thyme.

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2. 2

   Step 2

   Heat the olive oil in a large lidded pan over medium-high heat. Sear the chicken for 3 minutes each side until golden, then remove and set aside on a plate.

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3. 3

   Step 3

   Lower the heat to medium. Add the onion to the same pan and cook for 3 minutes until softened. Add the garlic and lemon zest and cook for 30 seconds until fragrant.

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4. 4

   Step 4

   Stir in the rice, tossing to coat the grains in the oil. Pour in the hot stock and the lemon juice and bring to a simmer.

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5. 5

   Step 5

   Nestle the chicken pieces back into the pan along with any resting juices. Cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and the liquid is absorbed.

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6. 6

   Step 6

   Stir through the frozen peas in the final 2 minutes of cooking.

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7. 7

   Step 7

   Take off the heat and rest, covered, for 3 minutes. Fluff with a fork and serve.

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