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 - Blackrock - Scally's

Chicken and Rice Traybake

Prep Time15 Minutes

Servings2

Cook Time60 Minutes

Ingredients

25g Butter

350ml Chicken stock

5 Chicken thighs skin removed

2 cloves Garlic minced

300ml Hot water

0.5 Lemon juice

2 slices Lemon

1tbsp Olive oil

1 Onion chopped

250g Rice white rice, uncooked

3 Sprigs rosemary

1tsp Dried thyme

0.5tsp Garlic powder

0.5tsp Onion powder

1tsp Paprika

Salt

Pepper

1tsp 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

25g Butter

SuperValu Irish Creamery Butter (454 g)

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€3.59€7.91/kg

350ml Chicken stock

Knorr Chicken Stock Pot 4 Pack (28 g)

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€2.79€24.91/kg

5 Chicken thighs skin removed

SuperValu Fresh Irish Chicken Oyster Thighs (800 g)

2 for €5

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€2.99€3.74/kg

2 cloves Garlic minced

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

300ml Hot water

Not Available

0.5 Lemon juice

SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)

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€1.45€0.48 each

2 slices Lemon

SuperValu Signature Tastes Seedless LemonGold Lemons (3 Piece)

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€1.45€0.48 each

1tbsp Olive oil

SuperValu Extra Virgin Olive Oil (250 ml)

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€3.25€13.00/l

1 Onion chopped

SuperValu Mild Onions Net (3 Piece)

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€1.49€0.50 each

250g Rice white rice, uncooked

SuperValu Basmati Rice (1 kg)

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€1.49€1.49/kg

3 Sprigs rosemary

SuperValu Fresh Rosemary (15 g)

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€1.19€79.33/kg

1tsp Dried thyme

Funky Soul Thyme (16 g)

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€0.65€40.63/kg

0.5tsp Garlic powder

Not Available

0.5tsp Onion powder

Schwartz Onion Salt (65 g)

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€3.05€46.92/kg

1tsp Paprika

Not Available

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

1tsp flour

SuperValu Plain Flour (2 kg)

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€2.55€1.28/kg

Recipe

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.