Description
This Lemon Chicken Rice Bake is a flavorful and comforting one-pan meal featuring tender, marinated chicken thighs baked with aromatic rice infused with lemon, garlic, and herbs. Perfect for a hearty dinner, this dish combines juicy chicken with fluffy rice and bright citrus notes for a delightful balance of flavors.
Ingredients
Units
Scale
For Marinade
- 2 tablespoons olive oil
- 1/4 cup white wine (Sauvignon blanc recommended)
- 1/4 cup lemon juice (freshly squeezed)
- 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 chicken broth (low sodium)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest from 1 lemon
- Lemon slices (for garnish)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Marinate Chicken: In a ziplock bag, combine white wine, olive oil, lemon juice, salt, pepper, oregano, minced garlic, and chicken thighs. Shake well to coat and marinate for at least 20 minutes or up to overnight in the refrigerator.
- Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the dish.
- Brown Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, cooking both sides until the skin is golden brown and crispy. The chicken doesn’t need to be fully cooked through as it will finish baking in the oven. Remove chicken and set aside. Reserve the marinade.
- Sauté Aromatics: In the same skillet, add chopped onion and cook for 3 to 5 minutes until soft and translucent. Add minced garlic and sauté for 30 seconds until fragrant.
- Cook Rice: Stir in the uncooked rice and cook for 2 minutes, coating it well in the oils and aromatics. Add chicken broth, the reserved marinade, salt, and pepper. Stir in the lemon zest. Bring the mixture to a boil on the stovetop.
- Assemble and Bake: Place the browned chicken thighs on top of the rice in the skillet. Arrange lemon slices around the chicken. Cover the skillet with a lid or foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the lid and bake for an additional 10 minutes uncovered to allow the chicken skin to crisp further and the rice to fully cook.
- Garnish and Serve: Sprinkle chopped fresh parsley over the cooked dish and serve warm for a delicious, hearty meal.
Notes
- Chicken Selection: Chicken thighs are best for juiciness, but chicken breasts can be used; adjust cooking time to ensure doneness.
- Wine Choice: Substitute Sauvignon Blanc with any dry white wine like Pinot Grigio or Chardonnay if unavailable.
- Rice Type: Long grain rice yields a fluffy texture. If using short grain or brown rice, increase liquid amounts and adjust cooking times accordingly.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor; bottled lemon juice is often too acidic and alters taste.
- Oven-Safe Skillet: Ensure your skillet is oven-safe to prevent damage when transferring from stovetop to oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
