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One Pan Baked Lemon Herb Chicken and Rice

Close-up of a perfectly browned piece of oven baked chicken and rice in a white baking dish.
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This is a simple, one-pan recipe for moist oven baked chicken thighs cooked with fluffy, savory rice. It is a family friendly baked chicken and rice dinner perfect for a quick weeknight meal.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups long-grain white rice, uncooked
  • 2 1/4 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Pat the chicken thighs dry with paper towels. This helps achieve crispy skin.
  3. In a small bowl, mix the salt, pepper, oregano, and garlic powder. Rub this seasoning mixture all over the chicken thighs, including under the skin if possible.
  4. In the prepared baking dish, spread the uncooked rice evenly across the bottom.
  5. In a separate bowl, whisk together the chicken broth, lemon juice, and lemon zest. Pour this liquid mixture over the rice in the baking dish. Stir gently to combine the rice and liquid.
  6. Place the seasoned chicken thighs on top of the rice mixture, ensuring the skin side is facing up. Do not stir the rice after placing the chicken.
  7. Bake for 40 to 45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165 degrees Fahrenheit. The rice should be tender and have absorbed all the liquid.
  8. Remove the dish from the oven. Let it rest for 5 minutes before serving.
  9. Garnish with fresh chopped parsley before serving directly from the pan.

Notes

  • For the best results and to prevent the rice from drying out, use low-sodium broth. If you use regular broth, reduce the added salt in the seasoning mix.
  • If you prefer breasts instead of thighs, reduce the baking time slightly and check the internal temperature sooner, as breasts cook faster.
  • This recipe works well as a simple baked chicken and rice side dish base; add frozen peas or carrots during the last 15 minutes of baking for extra vegetables.

Nutrition

Find it online: https://carlacooking.com/oven-baked-chicken-and-rice/