This lemon chicken and rice traybake is a bright, comforting one-pan meal that brings together juicy chicken thighs, fragrant rice, tender courgette, and roasted lemon slices. Finished with a creamy herby tahini drizzle, crumbled feta, and toasted seeds, it’s a complete dinner that feels special while staying wonderfully simple.
Why You’ll Love This Recipe
This recipe is perfect for busy days when you want maximum flavor with minimal effort. Everything bakes together in one tray, meaning less washing up and deeper flavor as the rice absorbs the lemony chicken juices. The balance of citrus, herbs, and gentle sweetness makes it crowd-pleasing, while the toppings add freshness and texture. It’s ideal for family dinners, casual entertaining, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and rice:
4 tablespoons olive oil
1 lemon, finely zested and juiced
6 garlic cloves, crushed
2 tablespoons runny honey or maple syrup
2 teaspoons dried oregano
1 small pinch salt
6 chicken thighs (about 1–1.2 kg), bone-in and skin-on
300 g basmati or long-grain rice
1 lemon, thinly sliced with seeds removed
1 courgette (about 150 g), sliced into half-moons
750 ml chicken or vegetable stock
For the tahini drizzle:
6 tablespoons tahini
Juice of ½ lemon (about 2 tablespoons)
2 teaspoons runny honey or maple syrup
2 garlic cloves, crushed
4 tablespoons finely chopped fresh flatleaf parsley or coriander
Salt, to taste
6 tablespoons cold water
To finish:
2 tablespoons mixed seeds (sunflower, pumpkin, or sesame)
100 g feta cheese, crumbled
Directions
In a large bowl, combine 3 tablespoons of the olive oil with the lemon zest, lemon juice, crushed garlic, honey, dried oregano, and a pinch of salt. Add the chicken thighs and turn them until well coated. Cover and marinate in the refrigerator for at least 25 minutes, or overnight for deeper flavor.
Preheat the oven to 200°C (180°C fan).
Heat the remaining 1 tablespoon of olive oil in a large frying pan over high heat. Place the chicken thighs skin-side down and sear for about 5 minutes until golden and crisp. Turn and cook for another 1–2 minutes, then remove from the pan and set aside.
Rinse the rice thoroughly after soaking it in cold water for 30 minutes. Spread the drained rice evenly over a large roasting tray. Place the chicken thighs on top, skin-side up. Scatter the lemon slices and courgette around the chicken, then carefully pour the stock over the rice.
Cover the tray tightly with foil and bake for 25 minutes. Remove the foil and return to the oven for a further 15–20 minutes, until the chicken is cooked through with crisp skin and the rice is tender.
While the traybake cooks, prepare the tahini sauce by blending the tahini, lemon juice, honey, garlic, half of the chopped herbs, cold water, and a little salt until smooth. Stir in the remaining herbs and adjust seasoning if needed.
Toast the mixed seeds in a dry pan over medium heat for 2–3 minutes until lightly golden and fragrant.
Drizzle the tahini sauce over the hot traybake, then sprinkle with crumbled feta and toasted seeds before serving.
Servings and timing
Servings: 4 people
Preparation time: 20 minutes (plus marinating time)
Cooking time: 45–50 minutes
Total time: About 1 hour 15 minutes
Variations
You can swap the courgette for aubergine, bell peppers, or cherry tomatoes depending on the season. For extra warmth, add ½ teaspoon ground cumin or smoked paprika to the marinade. If you prefer a dairy-free finish, simply omit the feta and add extra toasted seeds or chopped nuts.
Storage/Reheating
Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C, covered with foil, until warmed through. You can also reheat individual portions in the microwave, adding a splash of water or stock to keep the rice moist.
FAQs
Can I use boneless chicken thighs?
Yes, boneless thighs work well, but reduce the cooking time slightly to avoid overcooking.
Do I have to soak the rice?
Soaking helps the rice cook evenly and stay fluffy, but if short on time, rinse it very well instead.
Can I make this ahead of time?
You can marinate the chicken and prepare the tahini sauce up to a day in advance.
What type of rice is best?
Basmati or long-grain rice gives the best texture and absorbs flavor without becoming mushy.
Can I use chicken breast instead?
Chicken breast can be used, but it may be drier. Reduce cooking time and monitor closely.
Is the dish very lemony?
It has a bright lemon flavor, but it’s balanced by honey, herbs, and tahini.
Can I freeze leftovers?
Freezing is possible, but the rice texture may soften slightly when reheated.
What can I serve with this traybake?
It works well on its own, but a simple green salad complements it nicely.
Can I make the tahini sauce without a blender?
Yes, mixing vigorously in a bowl works fine, though the sauce will be slightly less smooth.
How do I know the chicken is fully cooked?
The juices should run clear, and the internal temperature should reach 75°C.
Conclusion
This lemon chicken and rice traybake is a satisfying, all-in-one meal that delivers bold flavor with very little effort. With juicy chicken, fragrant rice, and a creamy tahini finish, it’s the kind of recipe you’ll come back to again and again for both weeknights and relaxed gatherings.
This lemon chicken and rice traybake is a one-pan meal featuring juicy chicken thighs, fragrant rice, tender courgette, and roasted lemon slices, finished with a creamy tahini drizzle, crumbled feta, and toasted seeds for a vibrant and satisfying dinner.
Ingredients
4 tablespoons olive oil
1 lemon, finely zested and juiced
6 garlic cloves, crushed
2 tablespoons runny honey or maple syrup
2 teaspoons dried oregano
1 small pinch salt
6 chicken thighs (about 1–1.2 kg), bone-in and skin-on
300 g basmati or long-grain rice
1 lemon, thinly sliced, seeds removed
1 courgette (about 150 g), sliced into half-moons
750 ml chicken or vegetable stock
6 tablespoons tahini
Juice of ½ lemon (about 2 tablespoons)
2 teaspoons runny honey or maple syrup
2 garlic cloves, crushed
4 tablespoons finely chopped fresh flatleaf parsley or coriander
Salt, to taste
6 tablespoons cold water
2 tablespoons mixed seeds (sunflower, pumpkin, or sesame)
100 g feta cheese, crumbled
Instructions
In a large bowl, mix 3 tablespoons olive oil, lemon zest and juice, garlic, honey, oregano, and salt. Add chicken thighs and coat well. Marinate for at least 25 minutes or overnight.
Preheat oven to 200°C (180°C fan).
Heat remaining 1 tablespoon olive oil in a pan. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and cook 1–2 minutes more. Remove from pan.
Rinse soaked rice thoroughly. Spread rice in a large roasting tray. Arrange chicken on top, skin-side up. Add lemon slices and courgette. Pour stock over the rice.
Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until chicken is cooked and rice is tender.
Meanwhile, make tahini sauce: blend tahini, lemon juice, honey, garlic, half of the herbs, cold water, and salt until smooth. Stir in remaining herbs and adjust seasoning.
Toast mixed seeds in a dry pan over medium heat for 2–3 minutes until golden.
Drizzle tahini sauce over the baked tray. Top with crumbled feta and toasted seeds. Serve hot.
Notes
Swap courgette with seasonal vegetables like aubergine, peppers, or cherry tomatoes.
Add smoked paprika or cumin to the marinade for warmth.
For a dairy-free version, omit feta and add extra seeds or chopped nuts.
Marinate chicken and make tahini sauce in advance to save time.
Use leftover traybake for packed lunches or easy reheating.
