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One-pan lemon myrtle chicken and rice

“It’s Australia’s answer to lemon zest, lemongrass or even a lemon-scented bay leaf. Lemon myrtle is one of my absolute favourite natives due to its striking aroma, flavour and versatility. From cocktails to cheesecakes to casseroles, lemon myrtle is potentially the most versatile native ingredient. I substitute standard bay leaf for the lemony aroma of lemon myrtle leaves in stocks, sauces and currys and here, we’ve used it to really bump up the flavour in a simple oven-baked chicken dinner.” – Mindy Woods (Please see notes for advice about sourcing lemon myrtle and substituting if you are unable to find it.)

18 Ingredients


  • 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 dried lemon myrtle or 2 fresh lemon myrtle leaves, plus extra to garnish

  • 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
  • Marinade


  • 1 tsp dried lemon myrtle leaf (see notes)

  • 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

6 Method Steps


  • Step 1

    To make the marinade, combine all the ingredients in a large bowl. Add chicken

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    (6 chicken thigh cutlets, skin-on) 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.


  • Step 2

    Preheat oven to 200C/180C fan forced.

  • Step 3

    Heat oil (2 tsp extra virgin olive 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.

  • Step 4

    Drain all but 1 tbsp of the oil mixture from pan. Cook onion (1 large brown onion, finely chopped), garlic (2 garlic cloves, crushed) and lemon myrtle (1/2 tsp dried lemon myrtle or 2 fresh lemon myrtle leaves, plus extra to garnish) leaf over medium heat, stirring, for 1-2 minutes or until fragrant. Stir in rice (200g (1 cup) long-grain white rice, rinsed, drained) and half of the parsley (1/2 cup coarsely chopped continental parsley). Add in the stock (500ml (2 cups) chicken stock), salt (1/2 tsp sea salt flakes) and pepper (1/4 tsp ground black pepper), and stir to combine. Bring to a simmer.

  • Step 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.

  • Step 6

    Serve chicken garnished with extra lemon myrtle (1 tsp dried lemon myrtle leaf (see notes)), remaining parsley and with lemon wedges (Lemon wedges, to serve) to the side.
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Recipe Notes

You can find fresh lemon myrtle leaves and dried lemon myrtle leaf at Creative Native Foods online.

If you cannot source dried lemon myrtle leaf, substitute with 1 bay leaf and zest of 1 lemon.

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