Season your chicken with salt and pepper, then brown both sides in a hot oven-safe pan. Don’t worry about cooking it through—we’re just going for golden and gorgeous.

Take the chicken out and set it aside.

In that same buttery pan of flavour, toss in the onion, carrot, celery and garlic. Cook until the kitchen smells so good you want to eat it already.

Add the butter, lemon slices and stock powder. Stir it around like you mean it, then pour in the rice. Mix it all up so the rice gets coated in buttery love.

Nestle the chicken back on top like royalty on a throne.

Pour over the boiling water, cover with a lid or foil, and pop it in the oven at 200°C for about 20 minutes.