Step 1

Heat 2 tsp oil in a large flameproof casserole over high heat. Season the chicken and cook, turning, for 4-5 minutes until golden. Remove from the pan and set aside.

Step 2

Return casserole to medium heat with remaining 1 tsp oil. Add onion, garlic and thyme, and cook, stirring, for 1-2 minutes until softened. Add the mushrooms and cook for a further 3-4 minutes until golden. Add the rice and stir to combine.

Step 3

Add the stock, return the chicken to the casserole and bring to the boil. Cover with a tight-fitting lid, then bake, stirring occasionally, for 45-50 minutes until the rice is cooked and liquid absorbed. Set aside to stand, covered, for 10 minutes.

Step 4

Stir through the spinach and lemon zest and season with freshly cracked black pepper to serve.