One Pot Chicken and Rice Bake

A mid-week meal that’s cheap and easy to prepare. The lemon gives the zing that works really well with the fresh thyme. Sometimes I like to sub in smoked paprika for a different flavour on the chicken. For more great recipes and info on Uncle Ben’s products please click here!


  • 5 chicken thighs

  • 4 thyme sprigs

  • 1 teaspoon sea salt

  • 1 teaspoon paprika

  • 1 zest of lemon

  • 1 tablespoon olive oil

  • 3 cloves of garlic, chopped finely

  • 1 large red onion, diced

  • 130g Uncle Ben’s long grain rice

  • 350ml chicken stock

  • Juice of 1 lemon

  • Sea salt, to taste

  • Chopped parsley to finish


Preheat oven to 400˚F/200˚C. In a large bowl, evenly season chicken thighs with salt, paprika, lemon zest and fresh thyme. On a high heat, add olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook for 5-6 minutes until the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.

Add the garlic and onions to the pot, and cook until the onions are transparent. Pour in the rice, chicken stock and lemon juice to the pot and season with salt and pepper.

Stir well, bringing to a boil. Add the chicken thighs back into the pot, skin-side up, on top of the rice, cover with a lid.

Bake for 30-35 minutes, or until the rice is fully cooked.

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