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SP Herb Black Rice Lemon Thyme Chicken

Recipes

SP Herb Black Rice Lemon Thyme Chicken

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SP Herb Black Rice Lemon Thyme Chicken
A take on a yummy Sicilian chicken and thyme served on black rice.
Course: Dinner, Main Course
Ingredients
1 cup SP Herb black rice
600g diced boneless chicken thighs, skin on
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon salt
1 teaspoon ground black pepper
2 tbsp melted butter
Instructions
  1. Marinate chicken.
  2. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.
  3. Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.
  4. Preheat oven to 200°C. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.
  5. Cook the SP Herb black rice as per packet instructions.
  6. Bake for a total of 15-20 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, baste the chicken pieces generously with the reserved marinade.
  7. Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).
  8. Serve the chicken on top of the cooked rice with the juices on the side or a little poured over the top of the chicken.