Serves 6

270g long grain rice
650ml chicken stock
4 tbsp lime juice
2 tbsp honey
1 tbsp soy sauce
6 chicken thighs, skin on
Salt and black pepper 

To serve:
Lime wedges
Fresh parsley or coriander, chopped

1. Preheat the oven to 180°C/160˚C fan/gas mark 4. Place a large baking dish in the oven as it heats.
2. Remove the baking dish and add the rice. Pour over the stock. Cover with tin foil and bake for 25 minutes.
3. In a bowl, whisk together the lime, honey and soy sauce.
4. Pat the chicken thighs dry with kitchen paper. Season with salt and black pepper.
5. Remove the rice from oven and place the chicken thighs on top. Pour over the lime, honey and soy mixture. Cover again with foil and bake for a further 10 minutes.
6. Remove the foil and return to the oven for a final 15 minutes or until the chicken is completely cooked throughout.
7. Divide the chicken between serving plates. Fluff the rice with a fork and add to the plates. Scatter with parsley or coriander and serve with lime wedges for squeezing.

Per serving: 415kcals, 9.2g fat (2.5g saturated), 42.9g carbs (6.3g sugars), 37.5g protein, 0.7g fibre, 0.63g sodium