Description
This Lemon Chicken Rice Bake is a flavorful and comforting one-pan meal featuring juicy chicken thighs marinated in lemon, garlic, and herbs, then baked on a bed of aromatic rice infused with lemon zest and chicken broth. Perfect for an easy dinner, this dish combines zesty freshness with tender, crispy chicken and fluffy rice.
Ingredients
Units
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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 (quantity as needed for garnish)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Marinate the Chicken: In a large ziploc bag, combine white wine, olive oil, lemon juice, salt, pepper, oregano, and minced garlic. Add the chicken thighs, seal the bag, and shake well to coat. Refrigerate and let marinate for at least 20 minutes or up to overnight for more flavor.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) to prepare for baking.
- Sear the Chicken: Heat 1 tablespoon olive oil in an oven-safe large skillet over medium heat. Remove chicken from marinade, reserving the marinade, and place thighs skin side down in the skillet. Cook until the skin is golden brown and crispy, about 4-5 minutes per side. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a plate.
- 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 an additional 30 seconds until fragrant.
- Cook the Rice: Stir in the uncooked rice and toast it for about 2 minutes, mixing well to coat the grains with oil and aromatics.
- Add Liquids and Seasoning: Pour in the chicken broth and the reserved marinade. Stir to combine, then add salt, pepper, and lemon zest. Bring the mixture to a boil on the stovetop.
- Arrange Chicken and Lemon: Nestle the seared chicken thighs back on top of the rice evenly. Arrange lemon slices around the chicken for added flavor and visual appeal. Cover the skillet with a lid.
- Bake the Dish: Place the skillet in the preheated oven and bake covered for 20 minutes. Then remove the lid and continue baking uncovered for an additional 10 minutes to allow the rice to finish cooking and the chicken to become tender.
- Garnish and Serve: Remove the skillet from the oven and sprinkle chopped fresh parsley on top. Serve the lemon chicken rice bake warm and enjoy.
Notes
- Chicken Selection: Chicken thighs are ideal for juicy, flavorful results. Chicken breasts can be substituted but adjust cooking time as breasts cook faster and can dry out.
- Wine Choice: If Sauvignon Blanc is unavailable, dry white wines like Pinot Grigio or Chardonnay can be used instead to maintain acidity and flavor balance.
- Rice Type: Long-grain rice yields a fluffy texture. For short-grain or brown rice, increase liquid amounts and cooking time accordingly.
- Fresh Lemon Juice: Use freshly squeezed lemon juice for the best bright flavor. Bottled lemon juice is more acidic and may alter the dish’s taste.
- Skillet Tip: Ensure the skillet used is oven-safe, such as a cast iron or enameled braiser, for seamless stovetop-to-oven cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
