Lemon chicken and rice traybake recipe
 A vibrant, no-fuss dinner featuring golden chicken thighs baked over rice with courgette and roast lemon slices. The herby tahini drizzle, crumbled feta and toasted seeds add texture and crunch. 4 tbsp olive oil1 lemon, zest and juice6 garlic cloves, crushed2 tbsp runny honey or maple syrup 2 tsp dried oreganopinch salt6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 4 tbsp olive oil 1 lemon, zest and juice 6 garlic cloves, crushed 2 tbsp runny honey or maple syrup 2 tsp dried oregano pinch salt 6 chicken thighs (about 1–1.2kg/2lb 4oz–2lb 10oz), bone in and skin on 300g/10½oz basmati or long-grain rice, rinsed and soaked in cold water for 30 minutes 1 lemon, thinly sliced and seeds removed 1 courgette (about 150g/5oz), sliced into half-moons 750ml/1¼ pint chicken or vegetable stock 6 tbsp tahini½ lemon, juice only (about 2 tbsp)2 tsp runny honey or maple syrup2 garlic cloves, crushed4 tbsp finely chopped fresh flatleaf parsley or coriandersalt 6 tbsp tahini ½ lemon, juice only (about 2 tbsp) 2 tsp runny honey or maple syrup 2 garlic cloves, crushed 4 tbsp finely chopped fresh flatleaf parsley or coriander salt 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame100g/3½oz feta, crumbled 2 tbsp mixed seeds, such as sunflower, pumpkin or sesame 100g/3½oz feta, crumbled Method To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock.Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. To make the traybake, mix 3 tablespoons oil with the lemon zest and juice, garlic, honey, oregano and salt in a large bowl. Add the chicken and coat thoroughly. Cover and marinate in the fridge for at least 25 minutes, or ideally overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Heat the remaining oil in a deep frying pan over a high heat. Sear the chicken skin-side down for 5 minutes until golden and crisp. Flip and cook for 1–2 minutes. Remove from the pan and set aside. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Drain and rinse the soaked rice thoroughly. Spread the rice evenly in a large roasting tin. Arrange the chicken thighs on top, skin-side up. Distribute the lemon and courgette evenly around the chicken and pour over the stock. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Cover the tin tightly with kitchen foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is crisp, cooked through and the rice is fully cooked. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. Blend the tahini, lemon juice, honey, garlic, 2 tablespoons parsley (or coriander) and 6 tablespoons cold water until smooth. (If you don't have a blender, just mix it all together in a bowl – it'll still tastes great, it just won't be as green.) Stir in the rest of the herbs and season with salt. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. To serve, toast the mixed seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant. Drizzle the tahini sauce over the traybake and sprinkle with the feta and toasted seeds. Serve hot, straight from the tray. Recipe tips Rinse and soak the rice to ensure fluffy, evenly cooked grains. Pat the chicken dry before searing for crispier skin. Leave the traybake to rest for 5 minutes before serving to allow the rice to absorb any excess moisture. Avoid stirring the rice while baking — leaving it undisturbed helps achieve the best texture.