One Pan Lemon Garlic Chicken Drumsticks and Rice

Name: One Pan Lemon Garlic Chicken Drumsticks and Rice
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 chicken drumsticks; 2 tablespoons olive oil; Zest of 1 lemon; 1 tablespoon lemon juice; 3 garlic cloves, finely grated or minced; 1 teaspoon sweet paprika; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon cracked black pepper; 1 ½ cups long grain rice, rinsed well; 1 brown onion, finely diced; 3 garlic cloves, finely chopped; 2 tablespoons olive oil; 2 ¾ cups chicken stock, hot; ½ cup hot water; Juice of 1 lemon; 1 teaspoon dried oregano; 1 teaspoon salt, or to taste; ½ teaspoon cracked black pepper; 1 tablespoon butter; 1 lemon, thinly sliced; Fresh parsley, finely chopped, to finish

Golden chicken drumsticks baked over soft lemon garlic rice with onion, garlic, lemon, herbs and stock all cooked together in one pan.

Golden chicken drumsticks baked over lemon garlic rice in one pan with lemon slices.

A dinner that started because I needed something practical and became a recipe I actually look forward to making. Chicken and rice in one pan sounds simple, and it is. But the lemon zest, garlic and oregano rubbed into the drumsticks, the onion softening in the base of the pan, the stock and lemon juice soaking up through the rice as everything bakes together, it all adds up to something that smells and tastes far better than the ingredient list suggests. The rice cooks underneath the chicken, absorbing the pan juices and stock until it is soft, glossy and full of flavour. The drumsticks sit on top, colouring in the final stretch of baking. One pan, one oven, one dinner the whole table is happy about.

Prep: 15 min · Cook: 70 min · Serves: 4 · Cuisine: Mediterranean · Category: Dinner

Ingredients

Chicken

8 chicken drumsticks
2 tablespoons olive oil
Zest of 1 lemon
1 tablespoon lemon juice
3 garlic cloves, finely grated or minced
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon cracked black pepper

Rice

1 ½ cups long grain rice, rinsed well
1 brown onion, finely diced
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 ¾ cups chicken stock, hot
½ cup hot water
Juice of 1 lemon
1 teaspoon dried oregano
1 teaspoon salt, or to taste
½ teaspoon cracked black pepper
1 tablespoon butter
1 lemon, thinly sliced
Fresh parsley, finely chopped, to finish

Method

Preheat the oven to 200°C
Place the chicken drumsticks in a bowl. Add the olive oil, lemon zest, lemon juice, garlic, paprika, oregano, salt and pepper. Rub the seasoning well over the chicken and set aside while you prepare the rice.
Rinse the rice until the water runs mostly clear, then drain well.
Place a large oven-safe skillet, braiser or baking dish on the stovetop over medium heat. Add the olive oil, diced onion and garlic. Cook for 4 to 5 minutes, stirring often, until the onion has softened and the garlic is fragrant.
Add the rinsed rice to the pan and stir it through the onion and garlic for 1 minute.
Pour in the hot chicken stock, hot water and lemon juice. Add the oregano, salt, pepper and butter. Stir well so the rice is evenly spread through the liquid.
Nestle the chicken drumsticks on top of the rice. Try to keep most of the chicken sitting above the liquid so it can colour later. Add the lemon slices over and around the chicken.
Cover tightly with a lid or foil. Bake for 50 minutes, keeping the pan covered the whole time so the rice can steam and soften.
Remove the lid or foil. Check the rice. It should be mostly tender and there should still be a little moisture in the pan.
Return the pan to the oven, uncovered, for 15 to 20 minutes, or until the chicken is golden, the rice is soft and the thickest part of the largest drumstick reaches 75°C.
Rest for 10 minutes before serving. Scatter with fresh parsley and spoon the soft lemon garlic rice around the chicken.

Notes

The rice needs steam to cook properly, so keep the pan tightly covered for the first part of baking. If the rice looks wet halfway through, that is fine. It needs time covered to absorb the liquid.

Cast iron, enamel skillets and deep baking dishes can all affect timing. A heavy pan may take longer to heat through, so use the rice and chicken temperature as your guide rather than the clock alone.

The finished rice is soft, lemony and pan-style rather than dry and fluffy. It should be tender and glossy, with the chicken juices stirred through.

If the rice is still firm after the covered cooking time, keep the pan covered and bake for another 10 to 15 minutes before uncovering.

If the chicken is cooked before the rice is ready, remove the drumsticks to a plate, cover loosely, and keep baking the rice until tender.

Always check chicken at the thickest part of the drumstick without touching the bone. It should reach 75°C before serving.

Serving Suggestion

Serve with a simple green salad, steamed green beans, roasted broccolini or a crisp cucumber salad. A little extra lemon at the table is lovely for anyone who wants a brighter finish.

Some great sides to complete the table:

Garlic Green Beans with Olive Oil & Lemon

Roasted Pumpkin with Feta, Honey & Herbs

Greek Style Salad with Feta, Olives & Garlic

The Grace Table Tip

For the best result, do not rush the covered stage. The rice cooks by steam first, then the uncovered time gives the chicken colour and lets the top of the dish settle into that golden, one-pan finish.