Ingredients

• 1 large lemon
• 1 Massel chicken style stock cube, crumbled
• 500ml (2 cups) boiling water
• 1 tablespoon plain flour
• 8 chicken drumsticks
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 200g (1 cup) white long-grain rice
• 1 teaspoon dried oregano
• 150g (1 cup) frozen peas
• Baby rocket leaves, to serve

Method

• Step 1 Preheat oven to 180°C. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon. Place the stock cube and boiling water in a heatproof jug and stir until the stock cube dissolves.
• Step 2 Place the flour in a large shallow bowl and season with salt and pepper. Add the chicken and toss to lightly coat.
• Step 3 Heat oil in a large heavy-based flameproof casserole dish over medium heat. Add the chicken drumsticks and cook for 2 minutes each side or until browned. Transfer to a plate.
• Step 4 Add the onion and garlic to the dish and cook, stirring, for 3 minutes or until soft. Add the rice and oregano, and cook, stirring constantly, for 1 minute. Add the lemon juice and chicken stock. Increase heat to high and bring to the boil. Return the chicken to the dish. Cover and bake in oven for 30 minutes or until the rice is tender and the chicken is cooked through.
• Step 5 Stir in the lemon zest and peas. Cover and set aside for 5 minutes or until the peas are cooked through. Divide among serving plates and serve with baby rocket leaves.