When life gets busy, one-pan dishes are a winner. Tender chicken, fluffy rice and caramelised lemon slices all cooked together in one pan, so less fuss, less washing up, and a meal the whole family will enjoy. If you've got a fruiting lemon tree in the garden, time to put it to work.
 

Serves 4

Ingredients:

• 4 boneless, skinless chicken thighs (or 2 large chicken breasts, halved)
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1½ cups long-grain rice
• 2½ cups chicken stock
• 1-2 lemons
• 2 tbsp chopped fresh parsley, to serve
   

Method:

Preheat oven to 180 degrees.

1. Season the chicken with salt, pepper, thyme and oregano.
2. Heat the olive oil in a large ovenproof frying pan or shallow casserole dish over medium-high heat. Brown the chicken for 3–4 minutes on each side, then transfer to a plate.
3. Reduce the heat slightly and cook the onion for 4–5 minutes until softened. 
4. Stir in the garlic and cook for another minute.
5. Add the rice and stir for 1 minute to lightly toast.
6. Pour in the chicken stock.
7. Finely zest one lemon and stir the zest through the rice. Slice lemons into thin rounds.
8. Return the chicken to the pan. Arrange the lemon slices over the chicken and rice, tucking a few slices into the rice.
9. Cover tightly with a lid or foil and bake for 30–35 minutes, until the rice is tender and the chicken is cooked through.
10. Remove the lid for the final 5 minutes for the lemon slices to caramelise slightly.
11. Scatter with fresh parsley before serving.

Enjoy!