I love recipes like this, where everything is chucked into a tray and left to do its thing in the oven. This Lemon and Garlic Chicken Traybake with Saffron Rice Pilaf recipe yields lovely tender meat, deliciously crispy skins and wonderful flavours from the garlic, lemon and oregano – all great matches with chicken.
The rice is cooked in stock, with a pinch of saffron and a little more oregano. Using stock, herbs and spices takes very little time, but elevates the rice way above humble boiled rice.
This is a really lovely dinner party dish – served on a big platter it really has the wow factor and yet this recipe is also quick and simple enough to be a midweek meal.
This recipe was a big hit with my little taste testers (aged 5 and 6¾), earning a massive thumbs up and consequently this traybake is fast becoming a firm family favourite.
- 4 chicken thighs and 4 chicken legs
- Olive oil
- Salt and pepper
- 2 teaspoons oregano
- 1 lemon, cut into quarters lengthways
- 8 garlic cloves, unpeeled but gently bashed
- 400g chicken stock (from a stock cube is fine – I used Kallo Organic Chicken Stock Cubes)
- Pinch of saffron
- 1 onion, sliced
- 25g butter
- 200g basmati rice
- 1 teaspoon oregano
- Salt and pepper
- Small bunch parsley, finely chopped
- Pre-heat the oven to 200C
- Put the chicken in a large oven dish. Drizzle the chicken with olive oil and sprinkle over some salt, pepper and 2 teaspoons of oregano. Squeeze a little lemon juice over each piece of chicken (try to half squeeze each quarter so there is still some juice left in each piece of lemon). Turn the chicken in the oil and lemon juice to make sure it is well coated, then make sure all the chicken pieces are sitting skin upwards.
- Nestle the partly squeezed lemon quarters and slightly bashed garlic cloves amongst the chicken and then put the dish in the oven for 40 minutes.
- Put your feet up for 15 minutes (with or without a glass of wine - your call). Then make the rice.
- Dissolve your chicken stock cube in 400ml boiling water and add a pinch of saffron to the stock.
- Melt the butter then add the sliced onion. Gently sweat the onion until it is soft but not coloured. This should take about 5 minutes.
- Add the basmati rice and gently turn the rice in the buttery onions. Pour in the saffron infused stock and add 1 teaspoon of oregano and black pepper to taste. Bring to the boil. Pop on the lid and turn the heat down low. Cook for about 8 minutes, until all the stock has been absorbed by the rice and the rice is just cooked.
- Turn the heat off. Fluff up the rice and pop the lid back on for a further 5 minutes.
Love chicken? Check out my collection of Easy Peasy Chicken Recipes…
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