One-Pot Lemon Myrtle Chicken & Rice - Lemon Myrtle Fragrances

One-Pot Lemon Myrtle Chicken & Rice

February 07, 2024 2 min read

One-Pot Lemon Myrtle Chicken & Rice


Try this warming and easy Chicken recipe, and let us know how you go! 


  • 6 chicken thigh cutlets, skin-on
  • 2 tsp extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp Lemon Myrtle Spice
  • 200g (1 cup) long-grain white rice, rinsed, drained
  • 1/2 cup coarsely chopped continental parsley
  • 500ml (2 cups) chicken stock
  • 1/2 tsp sea salt flakes
  • 1/4 tsp ground black pepper
  • Lemon wedges, to serve
  • 1 tsp Lemon Myrtle Spice
  • 1 lemon, rind finely grated, juiced
  • 2 tsp Dijon mustard
  • 3 garlic cloves, finely grated or crushed
  • 1/2 tsp sea salt flakes
  • 1/4 tsp ground black pepper
  • 60ml (1/4 cup) extra virgin olive oil
  1. To make the marinade, combine all the ingredients in a large bowl. Add chicken and massage to ensure chicken is thoroughly coated. Cover and marinate in the fridge for at least 30 minutes, ideally overnight. All good things take time! Ideally marinate the chicken overnight for maximum punch of flavour.
  2. Preheat oven to 200C/180C fan forced.
  3. Heat oil in a large flameproof baking dish over medium heat. Cook chicken, skin-side down, for 5-8 minutes or until golden brown. Turn chicken and cook for a further 5 minutes or until browned. Transfer chicken to a large plate.
  4. Drain all but 1 tbsp of the oil mixture from pan. Cook onion, garlic and lemon myrtle spice over medium heat, stirring, for 1-2 minutes or until fragrant. Stir in rice and half of the parsley. Add in the stock, salt and pepper, and stir to combine. Bring to a simmer.
  5. Arrange chicken on top of rice, skin-side up, and cover with a lid. Bake for 35-40 minutes or until chicken is cooked through.
  6. Serve chicken garnished with extra lemon myrtle, remaining parsley and with lemon wedges to the side.

Our thanks to Mindy Woods & for this recipe!