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One-Pan Lemon Herb Chicken & Rice

Ingredients

Chicken & Marinade

  • 5-6 boneless, skinless chicken thighs
  • 1 large lemon (will need zest and juice)
  • 1 Tbs dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 Tbs olive oil
  • 1 cup white long-grain rice (I use Jasmine white rice) uncooked
  • 1 1/2 cups chicken stock (or broth)
  • 3/4 cup water
  • 1 Tbs dried oregano
  • Salt and pepper to taste
  • Optional: fresh chopped parsley and lemon slices

Instructions

Marinade

  • In a large resealable bag or other container, combine the marinade ingredients and the chicken. Set aside for at least 20 minutes, or refrigerate overnight.

Chicken & Rice

  • Preheat oven to 350 degrees
  • Heat olive oil in a large, heavy-based skillet (e.g., cast iron) over medium-high heat. Remove chicken from marinade, shaking off any excess (reserve marinade). Add chicken to the skillet and cook until it begins to brown; repeat with other side. Remove the seared chicken and set aside.
  • Remove any black bits from the skillet, then add the rice, chicken stock, water, oregano, salt and pepper, and leftover marinade. Let the rice mixture come to a simmer.
  • Cover the rice and place in the oven. Bake for a total of 35 minutes; when there are 15 minutes left, place the chicken thighs on the rice. Cover again and bake for the remaining 15 minutes.
  • When the chicken and rice have cooked for the full 35 minutes, uncover and bake for an additional 10 minutes, or until the liquid is absorbed.
  • Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley and lemon slices.