The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rice ’n’ easy lemon chicken bake
Give hard work the heave-ho with this super simple supper. Chopped chicken thighs, onions and mushrooms get a quick roast, then rice, tomatoes and our speedy herb paste join the party. A splash of stock and lemon juice later, it’s back in the oven for a bake that’s big on favour, small on washing up!
SWK: High protein
Plants 4
one tray
Serving size
Ingredients
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 140g basmati rice
- 1 onion
- 120g chestnut mushrooms
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
Nutritional Information
Calories: 478
Protein: 42g
Carbs: 76g
Fat: 9.3g
Ingredients
- 400g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 280g basmati rice
- 2 unwaxed lemon
- 2 onion
- 240g chestnut mushrooms
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
Nutritional Information
Calories: 478
Protein: 42g
Carbs: 76g
Fat: 9.3g
Rice ’n’ easy lemon chicken bake
Give hard work the heave-ho with this super simple supper. Chopped chicken thighs, onions and mushrooms get a quick roast, then rice, tomatoes and our speedy herb paste join the party. A splash of stock and lemon juice later, it’s back in the oven for a bake that’s big on favour, small on washing up!
Cook time:
45 mins
Cuisine:
British
Food group:
Poultry
Cooking Instructions
Before you start
- 1 large baking dish
prep the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel the onions and cut each into 8 wedges, then quarter the mushrooms.
- On a separate board, trim any visible fat from the chicken then cut into bite-size chunks.
start baking
- Put the onions, mushrooms and chicken into an ovenproof dish, spritz with cooking spray and roast for 15 mins.
- Meanwhile, halve the tomatoes, and finely chop the parsley.
Add the flavour!!!
- Dissolve the stock in 400ml boiled water (600ml for 4 portions), then pour it into the ovenproof dish. Add the tomatoes, garlic & herb paste, oregano and rice.
- Grate in the zest from the lemons, squeeze in the juice (to taste) and cover the dish with foil.
- Bake for 15-18 mins (18-22 mins for 4 portions) until the rice is soft.
Plate up
- Stir the parsley into the bake and serve.