Description
This Lemon Chicken Rice Bake combines tender, marinated chicken thighs with fragrant lemon-infused rice, cooked together to create a juicy, flavorful one-pan meal perfect for any dinner.
Ingredients
Units
Scale
For Marinade
- 2 tablespoons olive oil
- 1/4 cup white wine (Sauvignon blanc recommended)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 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 (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Zest from 1 lemon
- Lemon slices (from about 1 lemon)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Marinate the Chicken: In a ziplock bag, combine olive oil, white wine, lemon juice, salt, pepper, oregano, minced garlic, and chicken thighs. Seal and shake to coat well. Marinate for at least 20 minutes, up to overnight for best flavor.
- Preheat the Oven: Heat your oven to 350℉ (177℃) to prepare for baking.
- Brown the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs skin side down and cook until the skin is golden brown and crispy, about 5-7 minutes per side. Reserve the marinade and transfer the chicken to a plate. The chicken will finish cooking in the oven.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3 to 5 minutes until soft and translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Cook the Rice: Stir in the rice and cook for about 2 minutes to toast slightly. Add the chicken broth, reserved marinade, salt, pepper, and lemon zest. Stir well and bring the mixture to a boil.
- Assemble for Baking: Place the browned chicken thighs back on top of the rice. Arrange lemon slices around the chicken. Cover the skillet with a lid or foil.
- Bake: Bake covered in the preheated oven for 20 minutes. Remove the lid and bake for another 10 minutes uncovered to allow the chicken skin to crisp up further.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish and serve warm. Enjoy your lemon chicken rice bake!
Notes
- Chicken Selection: While chicken thighs are preferred for juiciness, chicken breasts can be substituted; adjust cooking time accordingly to avoid drying out.
- Wine Choice: Any dry white wine like Pinot Grigio or Chardonnay works well if you don’t have Sauvignon Blanc.
- Rice Type: Long grain rice gives the best fluffy texture. Short-grain or brown rice can be used but may require more liquid and longer cooking time.
- Fresh Lemon Juice: Use freshly squeezed lemon juice for the best flavor as bottled lemon juice tends to be more acidic and can alter the taste.
- Oven-Safe Skillet: Make sure your skillet is oven safe or transfer to an oven-safe dish before baking to avoid accidents.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
