Try this recipe for healthy chicken and rice, then check out our healthy chicken curry, healthy chicken korma, healthy sweet and sour chicken, and more healthy chicken recipes.
For more midweek meal inspiration, check out our healthy sausage traybake, Mediterranean chicken traybake, Spanish chicken traybake and more family-friendly traybake recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- onion 1, thinly sliced
- garlic 1 clove, crushed
- ground turmeric 1 tsp
- cumin seeds 1 tsp
- ground cinnamon 1 tsp
- lemon 1, juiced
- olive oil
- whole chicken thighs 4
- cooked basmati rice 250g (use a pouch or leftovers)
- dill a handful, chopped
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the onion, garlic, spices and lemon juice in an ovenproof dish that the chicken thighs will fit in snugly, with just a little space between them.
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Step 2
Add 1 tbsp oil and some seasoning, then stir everything together. Sit the chicken thighs on top of the onion mix and season. Cover with foil and bake for 20 minutes.
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Step 3
Remove the foil and bake for another 20 minutes. Take out the chicken pieces then stir the rice and most of the dill into the roasted onion mix.
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Step 4
Sit the chicken back on top and bake for another 10 minutes. Serve with a little extra dill sprinkled on top.
Nutritional Information
- Kcals 496
- Fat 22.6g
- Saturates 5.4g
- Carbs 42.8g
- Sugars 4.8g
- Fibre 3.7g
- Protein 28.4g
- Salt 0.3g