Name: Lemon Chicken and Rice Traybake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mediterranean
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

Description

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

Cook Mode Prevent your screen from going dark

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.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 portion
Calories: 620
Sugar: 7g
Sodium: 780mg
Fat: 35g
Saturated Fat: 9g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg