Matcha and dark chocolate really are a match made in heaven. The flavours perfectly compliment each other, with earthy...
All-In-One Lemon & Thyme Chicken Traybake
With the clocks going back, the evenings are noticeably longer. Crisp, cold evenings are setting in and with that, cosy nights in need warming comfort food. What I like most about this recipe is the fact that there’s minimal washing up required. Less time spent cleaning, for me, is always the aim. This looks impressive when serving, yet is really quite simple to make.
This recipe is naturally gluten and dairy free, making it a gut-friendly comfort food win! Feel free to replace chicken with another meat of your choice. For a vegan friendly option, substitute the chicken for strips of marinated tofu/tempeh (equally delicious).
Ingredients (serves 4):
For the chicken:
4 chicken thighs
3 tbsp cumin
3 tbsp olive oil
For the rice:
240g rice of choice (I chose basmati & wild rice)
4 heaped tbsp bouillon
650g boiling water
2 heaped tbsp turmeric
200g frozen peas
A generous handful of parsley & thyme
A sprinkling of black pepper
- In a large mixing bowl, mix your chicken with 3 tbsp olive oil, 3 tbsp cumin, the juice of half a lemon, a heaped tbsp of thyme and season well with salt and pepper. Leave to marinate in the fridge for at least 30 minutes and remove 30 minutes before cooking for the chicken to reach room temperature (this results in a more evenly cooked/ juicier chicken)
- Pre heat the oven to gas mark 6 (200c) and lightly grease the tray with olive oil. In a measuring jug, mix 650g boiling water with 4 heaped tbsp bouillon and 2 heaped tbsp turmeric. Pour the rice into the tray and pour the stock on top, ensuring to soak all the rice thoroughly. Place your chicken thighs on top of the rice and cover the tray with tin foil before placing into the oven.
- After 20 minutes, remove the tray from the oven, place the chicken to one side and pour the frozen peas into the tray. Mix the peas thoroughly with the rice, place the chicken back on top, add strips of lemon on top of each chicken thigh and place the tray back into the oven without tin foil. Allow to cook for a further 15 minutes
- Remove the tray from the oven and garnish generously with parsley, thyme & black pepper and serve.
This recipe will keep in the fridge for three days (anyone else agree that re-heated food always tastes better?) and can be frozen in individual portions for a month.
For more recipe ideas, head to my Instagram page for inspiration.