Herby chicken with lemon and almond rice recipe

19 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 780 calories / serving
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lemon and rosemary chicken (h)

Pair rosemary chicken with nutty almond rice for a tasty midweek meal. 

Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and 2tbsp of olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.

Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through. Chicken is completely cooked if its juices run clear when the thickest part is pierced with a skewer.

Meanwhile, prepare the rice salad. Heat the other 2tbsp of oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

8 chicken drumsticks
2 lemons, zested and juiced
2tbsp finely chopped rosemary
2tbsp olive oil 
2tbsp olive oil 
3 garlic cloves, finely sliced 
100g (3½oz) green beans
250g (8oz) long grain rice, cooked
3tbsp flaked almonds, toasted

  • Energy 3270kj 780kcal 39%
  • Fat 36g 51%
  • Saturates 8g 38%
  • Sugars 2g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 53.9g Protein 59.4g Fibre 1.1g


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