Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon black pepper (3g)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon dried rosemary (1g)
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 1/2 cups long-grain rice, rinsed (300g)
  • 3 cups chicken broth (720 ml)
  • 1/2 cup frozen peas (80g)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Pat chicken thighs dry and season with olive oil, salt, pepper, thyme, rosemary, lemon zest, and half of the lemon juice.
  2. Heat remaining olive oil in the oven-safe skillet over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
  3. Stir in the rinsed rice and chicken broth. Bring to a simmer.
  4. Nestle chicken thighs on top of the rice mixture. Drizzle with remaining lemon juice. Cover tightly with foil. Bake for 30 minutes.
  5. Remove foil and continue baking for another 20 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
  6. Stir in the frozen peas. Let rest for 10 minutes before serving. The aroma of this chicken and rice in the oven is irresistible.
  7. Garnish with fresh parsley, if desired. Serve hot.