Lemon dill baked chicken, egg & spinach rice recipe | TASTE

Ingredients

• 1 whole free-range chicken
• sea salt and freshly ground black pepper
• olive oil, for greasing
• 1 cup chicken stock
• 2 lemons, zested and juiced
• 3 T fresh dill, chopped
• 1 clove garlic, crushed
• dill sprigs, to garnish
• For the egg-and-spinach rice:
• 200 g long grain brown rice
• 2½ cups water
• 1 t salt
• 2 cups spinach leaves, slightly shredded
• freshly ground black pepper
• 1 free-range egg