Chicken casserole - really easy - All-In-One Pot dish

Ingredients and method:

Use enough veggies for the amount of chicken you use.

Use any mix of veg to your taste.

I've used:

Peeled and sliced carrots : celery : spring onion : sweet potato/es - season.

Handful of (basmati) rice - if wanted

Lay two chicken breasts on top of vegetables - season.

Layer of thinly sliced peeled white potatoes on top - drizzle a little vegetable oil over the top of them - season.

Clove or two of chopped garlic (skinned)

Cover well with stock or water.   

Make sure all ingredients are well covered .......... and a bit extra is fine.

Place lid on casserole dish. 

Bake.

Oven 190 deg.C - until liquid is bubbling, then you can turn it down and leave it to cook for at least 1.1/2 hrs. (longer is fine).  Just check you still have enough liquid.

Remove the lid and raise the heat a little to brown the potatoes.

This chicken casserole can be pre-cooked and zapped in the microwave to reheat.

Will keep refrigerated for several days - (if you haven't already eaten it all!)

 

 

 

 

 

 

 

Chicken Casserole - all - in - one - pot (very easy)

Selection of mixed veggies (peeled and chopped): carrots, onion, celery, tomato, garlic, parsnip, potatoes,
(quantities are not really important - use what you have)
Fry over in a little sunflower oil until just beginning to soften.
Remove from heat, or keep on a very low heat.

Fry over chicken, skin side down first, until skin is just golden,
turn and fry other side just for a minute or two.
Add to veggies.
Add 1/2pt. veg stock with a little Apple juice added.
Season + some dried herbs of choice.

Place, covered, in the oven
about 180/90 deg.C for approx. 1 hr.
Test to see whether chicken and veg are cooked through.
Should then be ready.

Ingredients:
3 chicken breasts (with skin)
selection of roughly chopped veg. (see above caption)
1/2pt. vegetable stock with a small amount of apple juice added
seasoning (S & P), plus dried herbs, coriander (green), oregano.
Oven: 180/90 deg.C
Timing: approx. 1 hr.

Chicken Kashmir (sort of) - very easy

Ingredients:
1 lbs. Onions - skinned and chopped
2 cloves of Garlic - skinned and chopped
large piece of Ginger - peeled and chopped or grated
4 chicken breasts - skinned and cut into chunks
1 tsp. salt 
1 tsp. paprika
1/2 tsp. ground turmeric
1 tsp. chilli powder
1 tsp. garam masala
8 ozs. fresh tomatoes - coarsely chopped or 1/2 can of toms.

3 tbls. butter or ghee
2 ozs. blanched almonds cut into slivers
plain yogurt
1 pt. water

1. Place first 10 ingredients into your saucepan, topped with the tomatoes.
2. Cover, bring gently to the boil then simmer gently for about 40 mins. - stir occasionally.  Make sure the onions are very well cooked down.*

3. Add the Ghee/butter, and the yogurt a small amount at a time - stirring to combine.
4. Add the water - stir well and reduce the heat.
5. Cook for another (approx.) 20/25 mins. - - until the chicken is really tender.

Adjust seasoning (salt and pepper) as necessary.

*I have cooked this up to stage 2. and it's very good.
Continue the cooking, (when not adding the yogurt), adding a little water if necessary, until chicken is very tender.
I served the yogurt separately with the curry, ........ and rice of course.

The nice thing about this dish, is that you dont have to fry over any of the ingredients in advance.

Chicken Balls - really easy

Ingredients:
8ozs. (225g)  cooked and boned chicken
4 ozs. bread - crusts removed
(2 ozs. pistachio nuts finely chopped or blitzed - if wanted)
1 tablspn. olive or a salad oil
juice of 1/2 a lemon
salt and white pepper

flour for coating before frying
Sunflower or similar oil for frying

1. Soak the bread in some water and squeeze out as much of the liquid as possible. Set aside.
2. Blitz, mince or chop the chicken in your food processor. (Include the pistachios if using).  Remove to a large bowl.
3. Add the rest of the ingredients, to taste, (except the flour) - measurements are not crucial.   Knead thoroughly.
4. Shape into patties or small balls, and gently roll in flour.  Shake off the excess flour and drop into hot oil (the oil doesn't need to cover the balls - you can turn them over).
5. Fry until golden, remove and leave on kitchen paper to get rid of excess oil.

TIP: dont try and turn them over too early - they will tell you when they're ready!  When the underside has a crust on it, it's usually ready to turn.  Use a flat spatula.

These can also be poached in soup and served hot.
Are also good eaten cold.

Claudia Roden recipe.

Marinated Turkey Breast - Ottolenghi recipe

Ingredients: serves 4 - 5 people.
1/2 turkey breast - approx. 1 kg. - (free range if poss.)

1/2 tsp. salt and 1/2 tsp. black pepper
1/2 tsp. ground cumin
125ml. white wine
60ml olive oil
60ml. lemon juice
1 crushed clove of garlic (peeled)
4 tblspns. fresh chopped corriander
4 tblspns. fresh chopped parsley
4 tblspns. fresh chopped mint leaves

1. place all the ingredients - (except the turkey) into a food processor and blend for a minute or so until smooth.
2. Place the turkey into a non-metallic container and pour the marinade over. Make sure the meat is covered with the marinade. Cover and leave in the fridge for 24hrs.

3. Preheat the oven to 220C, remove the turkey from the marinade*, but retain the marinade for later to make the sauce.  Roast the turkey for 15 mins, then reduce the oven temp. to 180C and cook until for approx. another 30/45mins.  Cover with foil when done, leaving it in the oven,  - making sure it is cooked through.

4. *Heat up the turkey marinade, simmer for about 1/4 hr. then reduce the liquid by about half.  Taste and season if necessary.
5. Remove the turkey from the oven and let is rest for about 10mins, then slice thinly and serve with the warm sauce.

If serving cold, leave the meat to cool completely, then slice.  Adjust the seasoning of the sauce once it is cold, and serve the sauce on the side.

This recipe is c/o Yotam Ottolenghi

Chicken Casserole - from vintage Pressure Cooking book

While browsing though some old books, I found this second-hand (vintage) book and there are some really funny recipes in it.  The book was first published in 1948, when pressure cookers first came out, and they must have seemed magic!

There is a recipe in the book for something called "Matelote" which requires 1lb.liver or whale meat! - (not normally found too easily in Waitrose!)

Here's a fairly simple (and normal) Chicken Casserole recipe: (4-6 servings)

Ingredients:

1 jointed chicken

3 skinned, deseeded and chopped tomatoes

12 pickling onions - whole

1 clove of crushed garlic

salt and pepper, seasoned flour

1 oz. margerine 

1/4lb. mushrooms

1/2 cup of white wine and 1/2 cup of water

1. Toss the chicken in seasoned flour

2. Melt the fat in cooker and fry the chicken joints until golden brown.

3. Add the mushrooms and brown slightly, the add the tomatoes, onions, garlic, liquids, and pressure cook for 20 mins.

4. Reduce the pressure with cold water and serve.

If you dont own a pressure cooker any more - (I dont) - just fry over the ingredients and either slow cook or bake in oven until done - - - serve with mashed potatoes.  

I would also substitute the margerine for either butter, sunflower or olive oil.

Lemony Chicken Burgers - home made

Ingredients and method for Burger  - using a Hand Mincer - 
Makes 2 x 6oz.  Burgers (approx.)
5 or 6 chicken thighs 
Remove bone, any gristle, skin, (discard or freeze for soup stock), Roughly chop chickenmeat - place in mincer using larger holed disc.
Adding grated lemon rind, fresh herb selection - marjoram, rosemary, corriander - (leaves only), salt and black pepper.
You can also use dried herbs if fresh aren't available.
Place chicken mince into a large bowl, add approx. a tablespoon of dried breadcrumbs.
Form into patties.

In another bowl mix together well: *
Lemon juice - 1 lemon (or more)
about a tablespoon of grainy mustard
small amount of olive oil
crushed garlic if wanted
large spring onion chopped
any extra grated lemon rind 
small amount of runny honey or maple syrup - to taste
salt, black pepper
Pour some of this over the burgers before cooking, and keep any left to heat through and pour on top, when serving.

I use an iron griddle pan, preheated but not greased.
Cook the burgers on one side until griddle marks show on the meat, then carefully turn over and cook the other side.  It doesn't matter if it looks slightly charred, as long as the burger is cooked through - (but not overcooked.)

Lovely served with home-made potato salad (Charlotte potatoes are good)  .... and anything else you might fancy!

* this can also be used as a marinade.

Moroccan Chicken Pie with Filo Pastry

Oven: 180 deg. C 
cooking time: 30/35 mins.

Ingredients - serves 8
1 tablspn. olive oil
50g butter - melted
800g Chicken breasts (chunky pieces)
1.1/2 tsps. ground cinnamon
50g raisins
50g pine nuts
500g frozen spinach - defrosted and excess liquid squeezed out
200g filo pastry

1. Preheat oven and place a heavy baking sheet in there to heat.

2. Melt the oil and butter in a frying pan and add the chicken.  Cook for 3 - 4 mins. until opaque.

3. Add the cinnamon, raisins and pine nuts and season and mix well together. 
Remove from the heat and add the Spinach.

4. Brush one filo sheet with more (melted) butter and place inside a springform tin.  Leave the pastry hanging over the edge.  
Continue overlapping the sheets (greased) until only 2 sheets are left.  Keep these unbuttered sheets covered to stop from drying out too much.

5. Pack the chicken filling in the tin and gather the overhanging pastry over the filling.  Brush the remaining two sheets with butter and place these over the top.  Brush the surface with any remaining butter.  Melt a little extra if you run out.

6. Place on the preheated baking tray and bake for 25 - 30 minutes until the pastry is becoming golden.  (Cover with foil if it goes too brown).

Remove from the oven and leave in the tin for about 15 mins. before turning out and slicing (with a serrated knife).
Delicious served either hot or cold.
Serve in wedges with potato salad, tomato and red onion salad.

Recipe from Waitrose.

Chicken Pie with Leftovers - very easy

(cute pic - - - - - sorry chick!)

Oven: 180/190 - approx. 45 mins.
Ingredients:
your leftover chicken, (skin and bones removed) and cut into bite-size chunks - if making a smaller pie, adjust the amount of sauce poured into the pie, according to the amount of chicken/sausages put in.
3 or 4 sausages - cooked and cut into chunky slices
2 celery stalks (peeled if necessary), thinly sliced
1 onion - peeled and chopped
approx. 8ozs. chestnut mushrooms - quartered - (remove end of stalk if dry)
Some teeny corn on the cobs - sliced or 1/2 cup of sweetcorn.
clove of garlic - peeled and chopped

Sauce:
1/2pt. chicken stock, 1 rounded tablespoon of  plain flour and approx. 1.5 oz. of butter,
(seasoning if needed)  - this sauce is for inside the pie.
- double this amount if you want some extra sauce for pouring when serving.

Block of ready-made Puff Pastry - the rolling-out-type-pastry seems to rise better than the 'sheets'.
1 beaten egg for glazing pastry.
Sunflower or Olive Oil for frying the veg.
Seasoning - if using bought stock cubes or the jellied ones, check for seasoning as they are usually salty.

Method:
A. Place the chicken and sausage pieces into an oven proof pie dish.
1. Using approx. a couple of tablespoons of hot oil, saute the celery, onion and garlic until softened and add to the chicken/sausages.

2. Saute the mushrooms and teeny corncobs  (if using) until 'just' done and add to the chicken - with the sweetcorn.

3. Make sauce: Place all the ingredients into a micro jug, zap and stir often until the sauce has thickened. Cool or let this go cold.
Pour over the chicken.

4. Cut a small thin slice of pastry off of the block, and roll, by hand, into a long thin sausage that will fit around your dish.  Brush the dish with eggwash and stick the strip around the dish.
Roll out your pastry to fit the dish, place on top of the 'strip' then trim off any excess. Crimp the edges of the pastry or use a fork to make a pattern and to press the pastry on.
TIP: Roll out pastry on Klingfilm stretched out on to your working surface - very lightly floured  

Make a few skewer holes in the pastry lid and decorate with leftover pastry if wanted.
Brush with beaten egg and bake until beautifully golden and puffed.

This is a pretty adaptable recipe. You can add in anything you fancy really - it can be made in advance and at different stages, but make sure all the ingredients are cold - (eg. cold sauce - not hot - poured over the cooked chicken/sausages).

Apologies for not having a photo, but I didn't think to take one before we ate it!

(It did look lovely! :) )

Chicken Tagine - very easy and Cous Cous

 

Ingredients:
9 chicken thigh fillets - approx. 1 kg. - cut in halves
2 tablespoons of olive oil
2 medium white onions - sliced thinly
4 cloves of garlic - crushed
1 tsp. each of :
cumin seeds (or ground cumin), ground coriander, ground ginger, ground turmeric, ground cinnamon, (nutmeg if liked)
1/2 tsp. chilli powder
2.1/2 cups of hot water + stock cube (or proper stock!)
1-1.1/2 cups of dried apricots (soft) or dates
1/4 cup of honey
good handful of fresh, chopped coriander

1. Fry the chicken - (I use a deep frying pan) - skin side down first, in the hot oil - until nicely browned; turn and cook for a further few minutes, then remove from pan.
2. Add the onions, garlic and spices and cook, stirring - until soft but not browned.
3. Return the chicken to the pan, mix gently together, and add the stock (water), honey and apricots.
Cover and Cook on a fairly low heat (just simmering) for approx. 30 mins.  Stir or shake from time to time during cooking to stop the food from sticking.
(Test the chicken to see it is cooked through - but not overcooked .......... especially if you are going to reheat the dish.)

Serve with rice or couscous.

Quick Couscous recipe:
3 cups of Couscous
3 cups of boiling water - in a large bowl.
Leave for about 5-10 mins for the water to be absorbed.  While waiting -
Fry 1 chopped white onion and some garlic in a little olive oil - until soft - then add to the couscous,
with a handful of sweet dried fruit of choice - (raisins, sultanas, apricots, dates, etc.)  I also threw in some pine kernels.
Mix well and season to taste.
Add some chopped, fresh coriander before serving.

Chicken Curry with Molasses

 

 

Ingredients:

4 Chicken thighs or Quorn if making this dish vegetarian
1.1/2 ozs. Plain Flour
salt and pepper
1 oz. butter
2-3 tablespns. olive or sunflower oil
2 white onions - peeled and chopped
2 tablsps. Madras Curry Powder
3/4pt. stock or water
1 tablspn. lemon juice
1 tablspn.  nice fruity chutney
2 tablspns. Black Treacle (Molasses) - pour hot water onto the spoon first, for ease)
1 cooking or dessert apple - cored and chopped (no need to peel)
A handful of Sultanas
1 tablspn. tomato puree or ketchup

1. Gently saute the onions in the butter and oil.

2. Toss the chicken or Quorn in seasoned flour and add to the onions.  Fry gently until browned.

3. Blend in any surplus flour and add the curry powder.  Cook for a few minutes blending together.

4. Stir in the liquid and remaining ingredients and bring gently to the boil, cover and simmer for approx. 40 mins.  (test the chicken to see it's cooked through.)
Serve with boiled rice steamed.

This does keep pretty well in the fridge for a few days but think it is best on the first day.

Chicken Filo Pie - very easy - with Leftovers

Ingredients: 

Filo Pastry sheets (about 3 or 4) & sesame seeds (if wanted)

approx. 8 ozs.(225g)  leftover cooked chicken - cut into bitesized chunks & into an ovenproof dish.

4ozs. (125g) sliced mushrooms

small onion - chopped 

and clove of chopped garlic

Sauce: 

1oz. butter or sunflower oil

1 rounded tablespoon of plain flour

1/4pt. (150ml) chicken stock

salt, white pepper and some chopped corriander if fancied.

Instructions:  

1. Fry over the mushrooms, onions and garlic in the oil/butter, cool, and add to the chicken.

2. Making the sauce the quick way -  

Put all the sauce ingredients into a microwaveable jug, stir, zap, on High,  and stir from time to time to make the sauce smooth, cook until the sauce is nicely thickened.  Add some corriander if using.

3. Cool, then pour over the chicken and mushrooms

4. Brush oil on each sheet of Filo you use and place over the chicken mix, and tuck in. If using sesame seeds, sprinkle over the top and bake at approx. 190C until the pastry is golden and the filling is beginning to bubble through.

If you want to encase the filling, place about 3 or 4 oiled filo sheets into a greased ovenproof dish. You use the overlaps to cover the pie, but you may need an extra sheet or so to completely cover the filling.

Put the filling in, then fold the overlaps onto the pie top.

It doesn't matter if they're not too neat, as they always look pretty when baked. 

Bake as above, though this will probably take longer than if just the top of the pie is covered.

Oven-Fried-Chicken - Chicken Breasts with Herby Breadcrumbs and Chicken Filo Pie

This is really easy to do and makes a good buffet plate, 

It's also handy to keep in the fridge, for a few days, for a quick meal 

(and can be frozen)

Oven: 190 deg.C (350F, Gas 5)
Ingredients:
approx. 6 chicken breasts (skin on or off - either is fine)

1 large beaten egg + 3 tablespoons of oil - in a flat dish
Then mix together:
4ozs. of any nice breadcrumbs (I whizz mine in the food processor from whatever I have handy)
1 tsp. salt and some ground black pepper
a clove of crushed garlic
1 teaspoon of grated lemon rind
1 tablespoon of mixed dried herbs - eg. oregano,basil,thyme - you can certainly also use a mix of fresh herbs.

1.  Coat each chicken breast with the egg and oil
2. Then coat with the herby breadcrumbs - you can either put these in a flat dish or plastic bag and shake the chicken in it :).
3. Lay on a greased baking tray, with a small gap between each fillet, and bake for at least 20 mins. to about 45mins. - depending on the size of the chicken breast.  Test with a skewer or thermometer to see if cooked through.  The juices should run clear.
Leave for about 5 minutes to rest, or leave until cold and slice thinly.
They can be frozen when cold.

If you find you have 'leftover' chicken - try my
easy Chicken Filo Pie: 

Chicken or Quorn Curry with Molasses

Ingredients:

4 Chicken thighs or Quorn if making this dish vegetarian
1.1/2 ozs. Plain Flour
salt and pepper
1 oz. butter
2-3 tablespns. olive or sunflower oil
2 white onions - peeled and chopped
2 tablsps. Madras Curry Powder
3/4pt. stock or water
1 tablspn. lemon juice
1 tablspn.  nice fruity chutney
2 tablspns. Black Treacle (Molasses) - pour hot water onto the spoon first, for ease)
1 cooking or dessert apple - cored and chopped (no need to peel)
A handful of Sultanas
1 tablspn. tomato puree or ketchup

1. Gently saute the onions in the butter and oil.

2. Toss the chicken or Quorn in seasoned flour and add to the onions.  Fry gently until browned.

3. Blend in any surplus flour and add the curry powder.  Cook for a few minutes blending together.

4. Stir in the liquid and remaining ingredients and bring gently to the boil, cover and simmer for approx. 40 mins.  (test the chicken to see it's cooked through.)
Serve with boiled rice.

This does keep pretty well in the fridge for a few days, but I always think -for some reason or other! - that it tastes best when it's freshly cooked.  (Have no idea why :) )

Christmas Leftovers - Turkey Shepherds Pie & Soup

I'm sure most households are the same and have tons of leftovers after Christmas Day - - - in fact, I think I love leftovers more than the actual meal!  I managed to make a lovely vegetable soup with the carrots, parsnips and potatoes, and a good shepherds pie with some leftover turkey, chicken, couple of sausages and a bit of salt beef too!   And, some turkey patties with the extra cooked minced turkey and mashed spuds.

Soup:
Process/liquidise the cooked vegetables - carrots, parsnips, onion, celery, cauliflower, potatoes, etc.

- Probably best not to add sprouts as they may discolour the soup and have a slightly strange taste, unless made into a separate soup - with potatoes - 

Adding a stock cube and some liquid - keep tasting until you get the seasoning and consistency you like - easy peasy!   
Heat till very hot, but dont boil, and add a dollop of either yogurt or cream to serve.


Turkey Shepherds Pie! -  
I processed all the cold meats together in the food processor, until minced nicely, 
then added some sauted onion and leek (not too much) and some extra seasoning, 
- enough stock (or gravy) to just moisten, cover with foil, heat well through in the oven until hot, 
- and either serve with mashed potatoes, or put the mashed potatoes on top of the minced turkey mix and reheat the whole dish in the oven.  
- Serve with some extra gravy and a nice green veggie.

I served my mashed potato separately so I could add any extra to the rest of the minced turkey and make some patties

Patties:   Minced Turkey, fresh herb of choice - (corriander or parsley is good), small amount of onion, some mashed potato (if wanted), and 1 beaten egg.  Shape with wet hands, dip in seasoned flour and shallow fry till just - golden brown.

Chicken Balls/Patties - really easy

Ingredients:
1 medium chicken fillet makes approx. 4 (golf size) balls or patties.
+ some chopped corriander or parsley or oregano - if you like this - otherwise they are very nice plain.
Plain Flour
Salt and Pepper
1 Egg
Panko Breadcrumbs
Sunflower Oil for frying  (I use a wok, so you dont need that much oil - just a couple of inches should be fine.)

1. Whizz your chicken fillet(s) in your food processor and remove the 'paste' to a bowl.
2. Add some salt and a few grinds of black pepper -and some chopped corriander, if using herbs.

3. Using wetted hands, make into balls, then dip
(a) ino flour
(b) into beaten egg and then
(c) into the breadcrumbs and reshape them slightly in the palm of your hands, just to get rid of the excess breadcrumbs. You can leave them in ball shapes or flatten them out slightly.

4. Fry in hot oil, turning, until nicely golden.
I put a skewer through mine to test that the chicken is cooked well through.  When taking the skewer out, there should be no juices oozing out.
5. Cool on kitchen paper - eat hot or cold.

Oven Fried Chicken

This is a really easy dish to make - 'specially for a buffet - as you can make it in advance.  You also wont feel so guilty as it hasn't been fried!    It is best made on the same day and left in a cool place, (not in the fridge) till wanted. It can be made the day before and stored in the fridge, but the chicken meat may not be quite as tender as on the actual day it's cooked.  However, as a snack to graze with - it's fine stored in the fridge for several days.

Oven: 190 deg.C

Ingredients:

approx. 8 chicken joints

approx. 4ozs. (125g) fresh or stale breadcrumbs or Panko Breadcrumbs

1 tsp. grated lemon rind

couple of teaspoons of Italian dried herb mix, or dried Oregano and Basil

1 egg - beaten

large clove of crushed garlic

3 tablspns. of sunflower/veg. oil

1 tsp of salt

freshly ground black pepper

lightly greased baking tray

1. Put the eggs and oil  into a bowl and either process or whisk together by hand.

2. In another bowl mix the breadcrumbs, salt and pepper, garlic and dried herbs together.

3. Dip each piece of chicken into the beaten egg and then into the herby breadcrumbs.  (You can put the breadcrumbs into a plastic bag and shake each chicken portion in it.)

4. Place on to your baking tray and bake until lightly golden - obviously wings will take less time than chicken quarters.  

Wings will take approx. 20-25 mins. - test to make sure they are cooked through, but not overcooked.

Legs will feel tender, when lightly pressed. 

The photo does make the chicken look a little anaemic (!) - but it still tastes good!

Leftover Chicken Casserole and Dumplings

Grease an ovenproof dish large enough for your amount of cut up cooked chicken.

Saute in a good oil, some spring onions and a few mushrooms (depending on your amount of chicken), season, and place on top of chicken.

Sauce:
In a pyrex jug add
3/4pt. stock
1 tbl. plain flour
1 tbl. butter
Seasoning
Micro, stirring frequently, until a nice pouring sauce is made. (You could also use a mushroom cube.)
Pour over chicken.

Dumpling:
4 ozs. SR Flour
2 ozs. White vegetable fat (Trex)
Make into a crumb mixture then add
8 tbls. cold water
Seasoning and nice mix of dried (or fresh) herbs of choice

Mix together until a goodly dumpling is formed (slightly sticky)
Squish this out on a lightly floured surface, and place in dish to either cover chicken mix completely or just a nice dumpling in the centre of the casserole.


Place in preheated oven about 190 deg. C for at least 1/2 hr. until chicken casserole is hot and dumpling is cooked.
You can turn the heat down and leave this in the oven for a short time, until required.

Chicken with Lemon & Herbs

Ingredients:
chicken portions (1 per person)
lemon/s sliced - (approx. 1 per person) plus some for garnishing
1 large onion peeled and sliced (you will need more than one if you use a lot of chicken)
fresh rosemary, salt and ground black pepper
Olive Oil
garlic cloves - (to choice)

Place all the ingredients, except the chicken, in your greased, oven-proof dish.
Drizzle some olive oil over, season and mix together well.
Put the chicken portions in a bowl, season and pour a little olive oil over - mix so the portions are well coated. I also like to grate some lemon zest into this.
Place chicken portions on top of the lemon and onions.
Bake in a hot oven until the chicken is well cooked through - at least 30 - 45 mins, depending on your oven heat.
Lift the chicken portions out and lay them on a warmed plate.
Garnish with sliced lemons.
(You can use the cooked onions and lemons too - they are very tasty.)

Chicken, Spuds and Rice : All-in-One Supper Dish

This is also a really easy supper or light w/e lunch dish:

Butter/grease a rectangular baking dish. (Actually any shape will do as long as there's enough room for the rice to expand.)

Rinse and drain, and place in the base of the dish - 8ozs. (225g.) of long grain (raw) Rice, S&P, and some mixed dried (or fresh) herbs of choice.

Place your chicken pieces (wings, legs, thighs or breast pieces on the bone) on top of your rice.

Cut some small potatoes into quarters, and dot around the chicken pieces. Dont cut the potato pieces too large, as they wont cook through. You could parboil them first then add them in, but if the pieces are small enough - they'll be fine. (All ingreds. should take the same amount of cooking time.) Season again and sprinkle over - a small chopped onion.

Pour over 1 pt. of hot chicken stock, in which a knob of butter has been melted.

Oven at 190 c. (ish)
Cover with foil for the first 30 mins (approx.), then remove the foil to brown the chicken and the pots - - and finish the cooking.
About an hour should do it, but do check to see that the chicken's cooked through, the rice is done, and the potatoes are soft and slightly golden - otherwise leave longer in the oven.
Serve with a nice green veg ............ maybe peas.
The quantity of rice will serve approx. 4 people.
As a general guide - 8ozs. (225 g) of raw rice to 1 pt.(550 mls) of stock

Really easy - so it will give you time to make a more adventurous pud! (If you're still hungry!)

Veggie Option: You could make this dish without the chicken, using veggie stock, and have it as an accompaniment. When the potatoes are nice and soft - and slightly crispy on top - it's very tasty!