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
Sarah Butler
Recipe - Pavillion SC Swords - SV
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
2
Servings
Shop Ingredients
Makes 2 servings
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Knorr Chicken Stock Pot 4 Pack (28 g)
2 for €3
€2.79€24.91/kg
SuperValu Fresh Irish Chicken Thigh Fillets (400 g)
€3.99€9.98/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Not Available
SuperValu Organic Unwaxed Lemons (4 Piece)
€2.49€0.62 each
SuperValu Organic Unwaxed Lemons (4 Piece)
€2.49€0.62 each
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
Supervalu Onions Net (750 g)
€0.99€1.32/kg
Ben's Original Boil in the Bag Long Grain Rice (500 g)
Only €4
€4.00€8.00/kg
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
Funky Soul Thyme (16 g)
€0.65€40.63/kg
Schwartz Garlic Salt (73 g)
€3.20€43.84/kg
Schwartz Onion Salt (65 g)
€3.05€46.92/kg
Funky Soul Paprika (39 g)
€0.89€22.82/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Plain Flour (2 kg)
€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.