Easy Baked Lemon Chicken And Rice
One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.
Ingredients and Substitutions.
- Chicken thighs: Bone-in, skin-on. Any bone-in chicken pieces can be used.
- Rice. I used Basmati rice but Jasmine rice also works well.
- Onion.
- Garlic.
- Lemon.
- Thyme. Rosemary, parsley and sage are great alternatives.
- Spices: paprika, garlic powder, salt and black pepper.
- Chicken stock / water.
Tips For Making Lemon Chicken And Rice
- Cook the chicken, skin-side down over medium-high heat until the skin is deeply golden brown and the fat has rendered out.
- Using a combination of water and chicken stock/broth ensures great flavor in the finished dish. I like using bone broth for a boost in protein.
- For even more flavor, add vegetables or chopped bacon to the onions before adding the rice. The following vegetables will all be delicious in this recipe: Mushrooms, Kale, spinach, broccoli, cauliflower, peas, carrots and green beans
Can I Make This Ahead?
The leftovers will last for up to 3 days in an airtight container in the fridge. This recipe can also be frozen. I would suggest baking the chicken in a foil container, cool completely then wrap in foil and freeze for up to 3 months. Heat from frozen in the oven until hot throughout.
Serving Suggestions
This recipe is a great meal on its own but adding a side dish like a big salad or some roasted broccoli or asparagus is a great idea.
Servings: 6
Calories: 417kcal
Ingredients
- 8 chicken thighs
- 1 tsp paprika
- 2 tsp thyme leaves
- ½ tsp garlic powder
- salt and pepper to taste
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 tsp lemon zest
- juice of 1 lemon
- 2 cups rice
- 4 cups stock / water
Instructions
- Preheat the oven to 200°C/390°F.
- Season chicken thighs with paprika, thyme, salt and pepper on both sides.
- Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
- Flip over and cook for another 5 minutes. Remove from the pan and set aside.
- Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
- Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
- Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
- Scatter over chopped parsley and serve with lemon wedges.
Video
Nutrition
Calories: 417kcal | Carbohydrates: 52g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 143mg | Sodium: 139mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Can I useless skinless thighs due to health reasons? Thanks
Of course!
It makes a VERY generous meal. It is so tasty!! Such a comfort dinner.
I love a meal that delivers leftovers 😉
Super easy! If you’re looking for a delicious dish with comfort food feels, and is suitable for dinner guests, then this is the recipe you need. My family declared this a make-again meal, and that’s the highest rating there is, lol.