Ingredients

For the chicken

• 6 chicken drumsticks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 lemon

For the lemon herb rice

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 300 g long-grain white rice
• 650 ml hot chicken stock
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 120 g green olives
• 200 g cherry tomatoes
• 3 tablespoons chopped fresh parsley
• 1 lemon, cut into wedges

Before the pan goes in the oven

Use long-grain rice rather than risotto rice or anything very starchy.

You want individual fluffy grains underneath the chicken, not something heading in the direction of porridge.

And rinse the rice.

I know somebody somewhere will tell you they never bother.

Good for them.

I rinse mine until the water runs mostly clear because it gives a noticeably looser finish.

The chicken also needs a bit of colour before everything goes into the oven. You can technically skip browning it, but I would not.

That golden skin is worth the extra few minutes.

Instructions

• Heat the oven to 200°C / 180°C fan / 400°F.
• Pat the chicken drumsticks dry with kitchen paper.
• Add them to a bowl with the olive oil, smoked paprika, garlic powder, oregano, thyme, salt, black pepper and lemon zest.
• Rub the seasoning over the chicken well so every piece is coated.
• Heat a large oven-safe skillet or shallow casserole over medium-high heat.
• Add the chicken and brown it for about 3 to 4 minutes per side.
• Transfer the browned chicken to a plate. It does not need to be cooked through yet.
• Reduce the heat to medium.
• Add the butter and olive oil to the same pan.
• Add the chopped onion and cook for 4 to 5 minutes until softened.
• Stir in the garlic and cook for about 30 seconds.
• Add the rinsed rice and stir it through the onion and garlic for 1 minute.
• Pour in the hot chicken stock.
• Add the lemon juice, oregano, thyme and salt.
• Stir once, then bring everything to a gentle simmer.
• Nestle the browned chicken drumsticks into the rice.
• Scatter the green olives and cherry tomatoes around the chicken.
• Cover the pan tightly with a lid or foil.
• Transfer it to the oven and bake for 25 minutes.
• Remove the lid or foil and continue baking for another 15 to 20 minutes, until the chicken is cooked through and the rice has absorbed the stock.
• Check the thickest part of the chicken reaches 75°C / 165°F.
• If you want the chicken even more golden, place the pan under the grill for 2 to 3 minutes at the end.
• Let the pan rest for 5 to 10 minutes before touching the rice.
• Fluff the rice gently around the chicken with a fork.
• Scatter over the chopped parsley.
• Add the lemon wedges and serve straight from the pan.

Leave the rice alone for five minutes

I know.

You have just taken dinner out of the oven and now I am telling you not to eat it.

Annoying.

But give the rice those few minutes.

Straight from the oven, there will still be steam moving around inside the pan. Resting gives the rice time to finish absorbing that moisture and firm up slightly.

Fluff it immediately and you are much more likely to squash it.

Five minutes of restraint. We can do it.

Probably.

About those tomatoes

I like adding the cherry tomatoes whole rather than cutting them.

They wrinkle and roast around the outside while staying juicy in the middle.

Then one bursts when you press it with your fork and mixes with the lemony rice underneath.

Much better than stirring chopped tomato through the whole pan and making everything wet.

If your tomatoes are especially large, halve them.

Otherwise, leave them alone.

The olives are not just decoration

Use a firm green olive with a flavour you actually enjoy eating.

That sounds obvious, but olives vary wildly.

Some are mild and buttery.

Some taste like they have been soaking in the sea since 1987.

Choose accordingly.

Pitted olives make dinner easier, especially if you are serving children, but whole olives usually have a little more flavour.

Just warn people before they enthusiastically bite down.

What I would put next to it

Honestly, not much.

You already have chicken, rice and plenty happening in the pan.

A crisp cucumber salad would be nice.

So would some simply dressed rocket or chopped lettuce with olive oil and lemon.

If you want vegetables, roasted courgettes, green beans or tenderstem broccoli all work.

But I would not start adding three side dishes just because dinner looks Mediterranean.

Sometimes one pan is allowed to be enough.

A small butter trick

If the rice tastes good but you want it slightly richer, stir a small knob of butter through it after resting.

Not loads.

You are not making buttered rice.

Just enough to give the grains a little gloss and round out the lemon.

I sometimes do this when I have used particularly lean chicken pieces and the rice has not picked up quite as much richness from the pan.

Keeping leftovers nice

Store leftover chicken and rice in the fridge for up to 3 days.

I prefer reheating it covered so the rice does not dry out.

Add a tablespoon or two of water or chicken stock before reheating, then cover the dish loosely and heat until piping hot.

A fresh squeeze of lemon after reheating helps enormously.

The parsley will lose some of its freshness overnight, so adding a little new parsley is also worth the ten seconds it takes.

Q&A

Can I use chicken thighs instead?

Yes.

Bone-in, skin-on thighs work especially well and stay very juicy.

Cooking time should be similar, but always check the internal temperature rather than relying entirely on the clock.

Can I use boneless chicken?

You can, although I prefer bone-in chicken here.

Boneless chicken cooks faster, so add it later in the baking time or it can become dry before the rice is ready.

Why is my rice still firm?

Usually it needs either more liquid or a little more time.

Add a small splash of hot stock, cover the pan again and return it to the oven for another 5 to 10 minutes.

Can I leave out the olives?

Yes.

The rice will be slightly less salty and punchy, but nothing else needs changing.

You could add a few capers instead if you still want that salty little hit.

Can I use brown rice?

Not as a straight swap.

Brown rice needs considerably more liquid and a longer cooking time, which would likely overcook the chicken.

I would stick with long-grain white rice for this version.

Do I have to brown the chicken first?

No, but the finished chicken will look paler and the pan will lose some of that browned flavour.

For me, it is worth dirtying absolutely no extra dishes and spending another eight minutes.

Can I make it more lemony?

Yes.

Add extra lemon juice after baking rather than pouring lots more into the cooking liquid.

That keeps the flavour fresh and lets you control it bowl by bowl.

What if the rice is done before the chicken?

Remove the chicken and return it to the oven on a small tray until cooked through.

Keep the rice covered while it rests.

It is much easier to rescue the chicken separately than to keep baking perfectly cooked rice into submission.