Chicken and Rice Traybake

Juicy chicken thighs baked with rice, garlic, onion, and herbs in a savory stock. Finished with lemon and herbs, this easy traybake makes a flavorful, one-pan weeknight meal.

Sarah Butler

Recipe - Grange - Ryan's

Chicken and Rice Traybake

Prep Time15 Minutes

Servings2

Cook Time60 Minutes

Ingredients

25 g Butter

350 ml Chicken Stock

5 - Chicken Thighs skin removed

2 cloves Garlic minced

300 ml Hot Water

0.5 - Lemon juice

2 slices Lemon

1 tbsp Olive Oil

1 - Onion chopped

250 g Rice white rice, uncooked

3 sprigs rosemary

1 tsp Dried Thyme

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

1 tsp Paprika

Salt

Pepper

1 tsp flour

Directions

Preheat oven to 180C, 160C fan, Gas 4
Scatter the onion and garlic into a deep 10 x 15” baking dish, then place butter in the centre.
Bake in the oven for 12 minutes.
Meanwhile, mix the chicken rub and coat both sides of the chicken.
Remove the baking dish from the oven.
Add the chicken thighs to the dish. Scatter in the rice.
Pour the chicken stock and water around the chicken and rice.
Place the bay leaf and rosemary among the chicken
Squeeze the juice of half a lemon on top.
Season with salt and pepper.
Cover with tin foil, then bake for 30 minutes.
After 30 minutes, remove the tin foil and brush the chicken with the olive oil.
Bake for a further 20 minutes until the liquid is absorbed. 
Allow to stand for 5 minutes, then remove chicken and fluff up rice using a fork.
Garnish with parsley or thyme before serving with seasonal vegetables.
Recipe Tip: Marinade the chicken overnight to intensify flavours.

15 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

25 g Butter

SuperValu Irish Creamery Butter (454 g)

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€3.59€7.91/kg

350 ml Chicken Stock

Knorr Chicken Stock Pot 4 Pack (28 g)

2 for €3

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€2.79€24.91/kg

5 - Chicken Thighs skin removed

SuperValu Fresh Irish Chicken Thigh Fillets (400 g)

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€3.99€9.98/kg

2 cloves Garlic minced

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

300 ml Hot Water

Not Available

0.5 - Lemon juice

SuperValu Organic Unwaxed Lemons (4 Piece)

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€2.49€0.62 each

2 slices Lemon

SuperValu Organic Unwaxed Lemons (4 Piece)

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€2.49€0.62 each

1 tbsp Olive Oil

SuperValu Extra Virgin Olive Oil (250 ml)

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€2.99€11.96/l

1 - Onion chopped

SuperValu Mild Onions Net (3 Piece)

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€1.49€0.50 each

250 g Rice white rice, uncooked

Ben's Original Boil in the Bag Long Grain Rice (500 g)

Only €4

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€4.00€8.00/kg

3 sprigs rosemary

SuperValu Fresh Rosemary (15 g)

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€1.19€79.33/kg

1 tsp Dried Thyme

Funky Soul Thyme (16 g)

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€0.65€40.63/kg

0.5 tsp Garlic Powder

Schwartz Garlic Salt (73 g)

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€3.20€43.84/kg

0.5 tsp Onion Powder

Schwartz Onion Salt (65 g)

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€3.05€46.92/kg

1 tsp Paprika

Funky Soul Paprika (39 g)

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€0.89€22.82/kg

Salt

SuperValu Table Salt (750 g)

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€0.50€0.67/kg

Pepper

Funky Soul Ground Black Pepper (41 g)

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€0.89€21.71/kg

1 tsp flour

SuperValu Plain Flour (2 kg)

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€2.55€1.28/kg

Directions

Preheat oven to 180C, 160C fan, Gas 4
Scatter the onion and garlic into a deep 10 x 15” baking dish, then place butter in the centre.
Bake in the oven for 12 minutes.
Meanwhile, mix the chicken rub and coat both sides of the chicken.
Remove the baking dish from the oven.
Add the chicken thighs to the dish. Scatter in the rice.
Pour the chicken stock and water around the chicken and rice.
Place the bay leaf and rosemary among the chicken
Squeeze the juice of half a lemon on top.
Season with salt and pepper.
Cover with tin foil, then bake for 30 minutes.
After 30 minutes, remove the tin foil and brush the chicken with the olive oil.
Bake for a further 20 minutes until the liquid is absorbed. 
Allow to stand for 5 minutes, then remove chicken and fluff up rice using a fork.
Garnish with parsley or thyme before serving with seasonal vegetables.
Recipe Tip: Marinade the chicken overnight to intensify flavours.