Description
A flavorful and easy Lemon Chicken Rice Bake featuring marinated chicken thighs cooked with aromatic herbs, lemon juice, and tender rice all baked to perfection. This one-pan dish offers juicy chicken with crispy skin and perfectly cooked rice infused with bright lemon zest and fresh parsley.
Ingredients
Units
Scale
For Marinade
- 2 tablespoons olive oil
- 1/4 cup white wine (Sauvignon blanc or dry white wine)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 3 cloves garlic, minced
- 8 chicken thighs (with bone and skin)
For Rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup long grain rice (uncooked)
- 2 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest from 1 lemon
- Lemon slices (for garnish)
- 1 tablespoon fresh parsley, chopped
Instructions
- Marinate Chicken: In a ziplock bag, combine olive oil, white wine, lemon juice, salt, pepper, oregano, minced garlic, and chicken thighs. Shake well to coat the chicken entirely. Refrigerate and marinate for at least 20 minutes up to overnight to infuse the flavors.
- Preheat Oven: Set your oven to 350℉ (177℃) to prepare for baking the dish.
- Sear Chicken: Heat 1 tablespoon olive oil in an oven-safe large skillet over medium-high heat. Add the marinated chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5 minutes per side. Remove chicken and set aside. Reserve the marinade for later use.
- Sauté Aromatics: In the same skillet, add chopped onion and cook for 3 to 5 minutes until translucent and soft. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- Cook Rice: Stir in the uncooked rice and cook for 2 minutes to toast lightly. Pour in chicken broth and the reserved marinade. Season with additional salt and pepper if desired. Add lemon zest and stir to combine. Bring the mixture to a boil on the stovetop.
- Assemble and Bake: Place the seared chicken thighs over the rice in the skillet. Arrange lemon slices around the chicken. Cover the skillet with a lid or foil and transfer to the preheated oven.
- Bake Covered: Bake the dish covered for 20 minutes to allow rice to absorb liquid and chicken to cook through gently.
- Bake Uncovered: Remove the lid and bake uncovered for an additional 10 minutes to crisp the chicken skin further and evaporate excess moisture.
- Garnish and Serve: Sprinkle freshly chopped parsley over the baked dish and serve warm for a comforting and delicious meal.
Notes
- Chicken Selection: While chicken thighs are recommended for their juiciness and flavor, chicken breasts can be substituted. If using breasts, reduce baking time slightly to avoid drying out.
- Wine Choice: If Sauvignon Blanc is unavailable, substitute with other dry white wines such as Pinot Grigio or Chardonnay.
- Rice Type: Long-grain rice provides a fluffy texture. If substituting with short-grain or brown rice, adjust the liquid quantity and cooking time accordingly.
- Fresh Lemon Juice: Use freshly squeezed lemon juice instead of bottled for the best bright and natural flavor, as bottled lemon juice may be more acidic.
- Oven-safe skillet: Ensure your skillet is oven-safe (such as cast iron or enameled braiser) before transferring to the oven to avoid damage or injury.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
