Crispy chicken thighs on cheesy broccoli rice

for the crispy chicken thighs
  • 8 skin-on chicken thighs
  • 1-2 tablespoons olive oil
  • salt & pepper to taste
  • 2 tablespoons fresh lemon juice
for the cheesy broccoli rice
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  •  cups Jasmine rice
  • ½ cup white wine
  • 3 cups chicken stock
  • 1 head broccoli broken into florets
  • 1 cup grated mozzarella cheese
  • salt & pepper to taste
  1. Pre-heat the oven to 200°c.
  2. Drizzle the olive oil and lemon juice over the chicken thighs then season with salt and pepper and place in the oven to bake for 30-45 minutes or until cooked through and the skin has crisped.
  3. To make the rice, add a drizzle of olive oil to a medium-sized pot/deep pan (with lid) and saute the onion and garlic until soft and fragrant.
  4. Add the rice, wine and stock and bring up to a boil.
  5. Lower the heat and cover with a lid and allow to simmer until 3/4 of the liquid has been absorbed. Add the broccoli then cover again to simmer/steam until the rice and broccoli are completely cooked.
  6. Turn the heat off then season to taste and add the mozzarella. Stir through.
  7. At this stage the rice can be allowed to steam, covered, for a further 15-20 minutes until the chicken is cooked.
  8. Serve the chicken on top of the cheesy broccoli rice.