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One Pan Lemon Chicken + Rice

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One Pan Lemon Chicken + Rice is a bright and comforting meal featuring juicy seasoned chicken baked over fluffy, lemon-infused rice. Everything cooks together in one dish for easy cleanup and perfectly blended flavors.

Ingredients

  • For the chicken:
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • For the rice:
  • 1 cup long-grain white rice
  • 2 1/4 cups chicken broth
  • Juice of 1 large lemon
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • For garnish:
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a large oven-safe baking dish or skillet.
  2. Pat chicken thighs dry and rub with olive oil. Season both sides with salt, pepper, garlic powder, and oregano.
  3. In the baking dish, combine rice, chicken broth, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir evenly.
  4. Place seasoned chicken thighs skin-side up on top of the rice mixture.
  5. Cover tightly with foil and bake for 35 minutes.
  6. Remove foil and bake an additional 15–20 minutes, until chicken reaches 165°F (74°C) and rice is tender.
  7. Broil for 2–3 minutes for crispier skin if desired.
  8. Let rest for 5 minutes and garnish with fresh parsley before serving.

Notes

  • Keep the dish tightly covered during the first bake to ensure properly cooked rice.
  • Add a splash of broth when reheating to prevent dry rice.
  • Boneless thighs or chicken breasts can be used with adjusted cooking time.
  • Store leftovers refrigerated for up to 4 days.
  • Freeze cooled portions for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/one-pan-lemon-chicken-rice/