Herby Chicken on Rice

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Step 1

Preheat oven to bake 180°C. In a shallow bowl, combine 2 tablespoons of olive oil, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning.

Step 2

Lightly oil a 25 x 35 cm dish. Add the onion, mushroom, garlic, carrot, 4 tablespoons of oil, 1 teaspoon of salt, 1 teaspoon of pepper, stock, 1 ¼ cups of hot water, and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.

Step 3

Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, brush chicken with a little more oil and bake for an additional 15 minutes or until the chicken is cooked right through and rice is soft. Change oven setting to grill and brown the chicken and crisp rice. Watch because this will happen fast.

Step 4

Remove chicken, give the rice a good stir, check the flavour and adjust with salt and pepper as needed. Pop the chicken back on top of the rice. Cover and allow it to rest for a couple of minutes. The rice will finish off cooking while resting.

Step 5

After it has rested, divide the rice and chicken between 4 plates.