One-pot chicken baked with preserved lemon, orzo and parsley


This one-pot chicken recipe ticks all the boxes if you're looking for a quick and delicious midweek meal. Cooking everything in the same pan means you retain maximum flavour, and the combination of chicken, garlic, lemon and parsley is a classic.

First published in 2019

We've used preserved lemon to add some extra depth of flavour to this recipe, but the method here is foolproof and versatile – you can just use regular lemon if you like, and feel free to switch up the herbs or substitute the orzo for rice or another grain or your choice.

This dish is fantastic served as is, but you can also add some simply steamed greens on the side.





Preheat an oven to 180ºC/gas mark 4
Place a large ovenproof casserole pot over a high heat with the olive oil. When the oil is hot, season the drumstick fillets and sear for 5 minutes on each side until golden. Transfer to kitchen paper to drain
Lower the heat to medium and add the finely diced onion and celery to the pan. Sweat until softened and just starting to caramelise (about 10 minutes), then add the crushed garlic and cook for another minute
Deglaze the pan with white wine and use a spatula to scrape all the caramelisation off the bottom of the pan. Leave to simmer and reduce by three-quarters (about 10 minutes)
Add the chicken back into the pan, along with the preserved lemon, chicken stock and a splash of preserved lemon brine. Bring back to a simmer, then cover and place in the oven for 20 minutes
Add the orzo and capers, then return the pot to the oven uncovered for another 10 minutes, or as long as it takes the orzo to cook
After 10 minutes the orzo should have absorbed most of the liquid. Taste for seasoning and finish the dish with the parsley, dill, a drizzle of good olive oil and a squeeze of lemon juice
First published in 2019

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