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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.
Course
Dinner
Cuisine
American
Keyword
Chicken and rice, chicken and rice casserole, Chicken and rice recipe
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
417
kcal
Author
Alida Ryder
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.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
52
g
|
Protein:
34
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
143
mg
|
Sodium:
139
mg
|
Potassium:
482
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
257
IU
|
Vitamin C:
3
mg
|
Calcium:
40
mg
|
Iron:
2
mg