Preheat oven to 200°C.Place the chicken in a seal-able bag together with the oil, lemon juice and half the parsley. Massage the chicken for a few minutes.Pour the rice into an ovenproof dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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