Poultry
Chicken Baked on Vegetable Rice
A recipe that needs almost no washing up. The chicken legs are first coated in a marinade of white yoghurt, Dijon mustard, lemon juice and dried herbs, then left to rest for at least 2 hours, ideally overnight. Everything then cooks in a single pot or roasting tin: the chicken is browned, the rice is added with stock, carrot and spinach, and the whole dish finishes in the oven. The result is juicy meat and a hearty side dish from one pan.
Prep: 2 h
Servings: 4
Energy: 212 kcal per serving
Method
01.
Halve the chicken legs and mix them with the yoghurt, lemon juice, finely chopped garlic, dried oregano and thyme, olive oil, pepper, salt and Dijon mustard. Rub the marinade lightly into the meat and…
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