Sticky Beer and Lime Chicken with Vegetable Rice

This one-tray dinner is super simple and makes enough for two meals with very little effort. The juices from the chicken flavour the rice, along with the beer and the sweet-sour-salty marinade. Beer and lime are a classic pairing, and this easy, hearty dinner is impressive enough to make you feel like you’ve made a real effort for yourself.


  • ½ fresh lime, or 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp light cooking oil
  • 250 ml beer, any
  • 2 large chicken breasts or 4 thighs and drumsticks, skin on
  • 1 large red or white onion
  • ½ bulb of fennel (optional)
  • 2 medium carrots
  • 150 g brown rice


First, preheat your oven to 190°C/170°C fan/gas 5 and find a medium-sized roasting dish. You’ll need to cover this while the dish cooks, so get out some tin foil or find a baking tray or sheet that fits neatly over the top of it – it doesn’t matter if it overlaps around the edges, as long as it all fits in the oven.

Mix together the lime juice, honey, soy sauce, oil and 1 tablespoon of the beer in a bowl large enough to hold the chicken. Place the chicken in – skin-side down if using thighs, plump side down if using breasts. Set to one side to marinate.

Peel and finely slice the onion and toss it into the roasting dish. Grate in the fennel, if using, and the carrots, then mix it all up a bit. Measure in the rice, and add the rest of the beer, slowly so it doesn’t fizz up the sides! Stir well.

Place the chicken on top, reserving any leftover marinade to use later. Cover with foil or the baking sheet and place in the oven for 45 minutes.

Remove from the oven, then baste the chicken with the leftover marinade. Pour the rest over the rice, if you like. Return to the oven, uncovered, for 10 minutes to finish cooking. Serve immediately as a hot meal, or allow to cool completely and eat fridge-cold.