This classic savory dish allows the rice to cook slowly alongside the chicken, soaking up all the rich flavors from the meat, butter, and seasonings. It’s the kind of meal that fills your home with irresistible aromas and makes you eager to pull the pan straight out of the oven.
Translation | Amaryllis Tsegou
Recipe tips
To keep the chicken juicy, make sure there’s plenty of liquid in the pan while it roasts. This will also ensure the rice cooks perfectly afterward.
If you like, add a sprig of fresh rosemary for extra aroma.
Prep time: 10 min | Cooking time: 1 hr 20 min | Total time: 1 hr 30 min | Serves: 4-6
Ingredients
- 1 whole chicken, cut into pieces
- 1 tsp chicken seasoning mix
- 500 g long-grain rice
- 4 garlic cloves, coarsely chopped
- 4 tbsp butter (choose either cow’s or sheep’s milk)
- juice of 2 lemons
- salt and freshly ground black pepper
Method
- Preheat the oven to 180°C (350°F).
- Place the chicken pieces in a baking dish. Sprinkle with the chicken seasoning, then add the lemon juice and garlic. Season with salt and pepper.
- Pour water into the dish until it reaches about halfway up the chicken pieces. Scatter half of the butter, cut into small cubes, over the chicken and into the liquid.
- Roast in the preheated oven for about 1 hour, until the chicken is very tender and beginning to brown. Halfway through cooking, turn the pieces over and add a little extra water if needed.
- Remove the chicken from the pan and set aside. Add the rice to the pan, season again with salt and pepper and scatter the remaining butter cubes over it. Pour in enough hot water to just cover the rice, then bake for about 20 minutes, or until tender. Add more hot water if necessary.
- Turn off the oven while the rice is still slightly moist. Return the chicken to the pan and let it rest in the warm oven for 10 minutes, covered with a clean kitchen towel, before serving.
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