Ingredients:

  • 8 chicken thighs and/or legs, skin-on, bone-in
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 teaspoons dried oregano
  • 1 lemon, cut into quarters lengthwise
  • 8 garlic cloves, unpeeled but gently bashed
  • 400 ml chicken stock (can be made from cube)
  • Pinch of saffron
  • 1 onion, sliced
  • 25 g unsalted butter
  • 200 g basmati rice
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons parsley, finely chopped

Instructions:

  1. Preheat your oven to 220°C / 200°C fan / gas mark 7 / 425°F.
  2. Place chicken thighs and legs on a large oven tray. Drizzle with olive oil, and season with salt, pepper, and oregano. Squeeze lemon juice over each chicken piece, leaving some juice in the lemon quarters. Position lemon quarters and garlic cloves around the chicken and ensure skin-side is up.
  3. Place the tray in the oven and bake for 40 minutes or until the chicken is tender and skin is crispy.
  4. Dissolve chicken stock cube in 400 ml of boiling water and add the saffron. Set aside. In a saucepan, melt butter over low heat and sauté sliced onion until soft but not colored (about 5 minutes).
  5. Add basmati rice, stirring to coat in butter. Pour in saffron-infused stock, add oregano, and season with salt and pepper. Bring to a boil.
  6. Cover with a lid, lower the heat, and cook for 8 minutes until absorbed. Turn off the heat, fluff rice with a fork, and let sit for an additional 5 minutes with the lid on.
  7. Transfer the rice to a large serving platter. Arrange baked chicken and lemon quarters over the rice. Garnish with chopped parsley and serve alongside a simple salad if desired.