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Chicken and rice one-pot

John Whaite's chicken and rice one-pot

This delicious chicken, rice and lentil bake by John Whaite is a great one-pot crowd pleaser. 

5 out of 5 stars(8) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp Essential Sunflower Oil
  • 1kg Essential Chicken Thighs
  • 120g Essential Basmati Rice
  • 120g red split lentils
  • 1 Essential Onion, thinly sliced
  • 3 cloves garlic, crushed or finely grated
  • 4 cm piece ginger, peeled and finely grated
  • tbsp hot curry powder
  • 1 tbsp Essential Tomato Purée
  • 1 L chicken stock, made from a pot or cube is fine


  1. Preheat the oven to 200ºC, gas mark 6. Set a large, shallow, ovenproof casserole over a medium heat and add 1 tbsp oil. Add the chicken thighs, skin-side down, and fry for a few minutes until the skin is lightly golden. Remove from the pan and set aside on a plate. While you wait for the chicken to brown, rinse the rice and lentils in a few changes of cold water, then leave in a sieve to drain.

  2. Return the pan to a medium heat and add the remaining oil. Add the onion with a generous pinch of salt and fry for 5-10 minutes, stirring frequently, until softened and a little coloured. Stir in the garlic and ginger, then add the rice, lentils, curry powder and tomato purée and fry for just a moment. Pour in the stock, which will seem like too much but don’t worry, and season. Nestle the chicken thighs on top, skin-side up.

  3. Bake in the oven uncovered for 55 minutes until the chicken is deeply bronzed, thoroughly cooked, there is no pink meat and the juices run clear, and the rice and lentils are tender in the middle of the pan. Serve immediately.


Typical values per serving when made using specific products in recipe


2,660kJ/ 638kcals



Saturated Fat












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