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One Pot Lemon Chicken Dinner

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

31.3g

Energy (kJ)

2179kJ

Energy (kcal)

521kcal

Carbohydrate incl. fibre (g)

4.7g

Carbohydrate excl. fibre (g)

3.8g

Sugar (g)

1.4g

Fibre (g)

0.9g

Fat (g)

41.6g

Saturated fat (g)

9.5g

Unsaturated fat (g)

28.2g

Monounsaturated fat (g)

15.0g

Polyunsaturated fat (g)

13.2g

Trans fat (g)

0.2g

Cholesterol (mg)

185mg

Sodium (mg)

191mg

Salt (g)

0.48g

Vitamin A (IU)

198IU

Vitamin C (mg)

8.7mg

Calcium (mg)

38mg

Iron (mg)

1.86mg

Potassium (mg)

452mg

Total

125.0g

8716kJ

2082kcal

18.8g

15.2g

5.4g

3.7g

166.5g

38.1g

112.7g

60.0g

52.7g

0.6g

741mg

765mg

1.91g

790IU

34.6mg

152mg

7.44mg

1809mg

  • 3 tbsp oil
  • 8 chicken thighs skin on
  • salt to taste
  • 1 onion diced
  • 3 cloves garlic crushed
  • 1 cup millet
  • 2 cups boiling water
  • Knorr Chicken Stock Pot
  • 1/2 lemon freshly squeezed
  • 1/2 lemon sliced
  • 1 tsp dried thyme
  • 2 tbsp coriander chopped
  • Side Salad
  • Knorr Light Greek Salad Dressing
  • 1 Over a medium/high heat, heat half the oil in a large deep pan/skillet.
  • 2 Season both sides of the chicken thighs with salt and pepper and rub with 1 tablespoon of oil all over. Fry skin-side-down until golden and crisp, 5-7 minutes. Turn the thighs around and allow to seal, 1 minute.
  • 3 Transfer the chicken pieces to a plate.
  • 4 Add the rest of the oil to the pan and allow to heat. Add the onion, garlic and millet and allow to cook, 5 minutes, stirring often. Add the water and the Knorr Chicken Stock Pot and dried thyme and stir well. Add the chicken thighs back into the pan.
  • 5 Bring to the boil, cover and reduce to a slow simmer.
  • 6 Allow to cook for 20 – 25 minutes until the millet is tender and the chicken is cooked through. The liquid should be cooked away at this stage.
  • 7 Adjust the seasoning and squeeze half a lemon over the chicken pieces. Add the lemon slices in between the chicken thighs.
  • 8 Switch off the heat and leave to rest, covered for 5 minutes.
  • 9 Garnish the dish with chopped coriander. Serve immediately with a fresh salad dressed in Knorr Light Greek Salad Dressing and ENJOY!