Lemon and Garlic Chicken Traybake with Saffron Rice Pilaf
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 people
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Calories
823 kcal
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Course
Main Course
Lemon and Garlic Chicken Traybake with Saffron Rice Pilaf
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This Lemon and Garlic Chicken Traybake yields lovely tender meat, deliciously crispy chicken skin and wonderful flavours from the garlic, lemon and oregano – complimented beautifully by a simple Saffron Rice Pilaf. Serve on a large platter for a real wow factor.
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Ingredients
Lemon and Garlic Chicken Traybake:
- 8 chicken thighs and/or legs skin on, bone in
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons oregano
- 1 lemon cut into quarters lengthways
- 8 garlic cloves unpeeled but gently bashed
Saffron Rice Pilaf:
- 400 ml chicken stock (from a cube is fine – I use Kallo Organic Chicken Stock Cubes)
- Pinch saffron
- 1 onion sliced
- 25 g butter
- 200 g basmati rice
- 1 teaspoon oregano
- salt and pepper to taste
To Serve:
- 2 tablespoons parsley finely chopped
- Simple side salad (optional)
Instructions
Lemon and Garlic Chicken Traybake
- Preheat your oven to 220C / 200C fan / gas mark7 / 425F.
- Place the chicken on a large oven tray. Drizzle the chicken with the 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 tray 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.
Saffron Rice Pilaf:
- Dissolve your chicken stock cube in 400ml boiling water and add a pinch of saffron to the stock.
- Melt the butter over a low heat, then add the sliced onion. Gently cook the onion, with a lid on, 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. (See Note 1.)
- Turn the heat off. Fluff up the rice and pop the lid back on for a further 5 minutes.
To Serve:
- Tip the rice out onto a large serving platter, then arrange the chicken pieces and lemon quarters on top, and scatter with the finely chopped parsley. Serve with a simple salad and a glass of crisp, dry white wine.
Notes
- Please note: some rice brands take longer to cook than others. Check the packet and adapt cooking times if necessary. I used Tilda Basmati Rice.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
823kcal
(41%)
Carbohydrates
52g
(17%)
Protein
42g
(84%)
Fat
49g
(75%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
Monounsaturated Fat
22g
Trans Fat
1g
Cholesterol
225mg
(75%)
Sodium
358mg
(15%)
Potassium
731mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
526IU
(11%)
Vitamin C
21mg
(23%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 823 kcal
% Daily Value*
| Calories | 823kcal | 41% |
| Carbohydrates | 52g | 17% |
| Protein | 42g | 84% |
| Fat | 49g | 75% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 358mg | 15% |
| Potassium | 731mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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