Lemon Chicken and Carrot Rice Bake

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F), with a rack in the middle. Cut the carrots into thin, approximately 3 mm half-moons, finely chop the onion and mince the garlic.

2. 2

   In a deep 23 × 33 cm (9 × 13 inch), approximately 4-liter baking dish, combine the uncooked rice, carrots, onion, garlic, cold chicken broth, 30 ml lemon juice and 0.25 teaspoon salt. Spread evenly, keeping the rice submerged.

3. 3

   In a bowl, coat the chicken thighs with the olive oil, remaining 15 ml lemon juice, oregano, black pepper and remaining 0.25 teaspoon salt. Arrange them unfolded in a single layer over the rice.

4. 4

   Cover the dish tightly with a lid or foil and bake at 200°C (400°F) for 55 minutes. Carefully lift the cover away from your face. The rice should be nearly tender; if it is still distinctly firm, reseal and bake for another 5–10 minutes before continuing.

5. 5

   Uncover and bake at 200°C (400°F) for another 10 minutes, until the rice is tender and the chicken is lightly golden. Check several thighs with a food thermometer: their thickest parts must reach at least 74°C (165°F). If needed, continue baking in 5-minute increments until that temperature is reached, covering again if the rice is drying out.

6. 6

   Remove from the oven, cover loosely and rest for 10 minutes. Fluff the rice gently around the chicken and divide the chicken, rice and carrots evenly among four plates.