Description
A flavorful Lemon Chicken Rice Bake that combines juicy marinated chicken thighs with aromatic lemon-infused rice, cooked together for a delicious and comforting one-pan meal perfect for family dinners.
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 (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 chicken broth (low sodium)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Zest from 1 lemon
- Lemon slices (for garnish and flavor)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Marinate Chicken: In a ziploc bag, combine olive oil, white wine, lemon juice, salt, pepper, oregano, garlic, and chicken thighs. Seal and shake well to coat. Marinate in the refrigerator for at least 20 minutes up to overnight for best flavor.
- Preheat Oven: Preheat your oven to 350℉ (177℃) to prepare for baking the dish.
- Brown Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the marinated chicken thighs skin side down and cook until the skin is golden brown and crispy on both sides, about 4-5 minutes per side. Remove chicken and set aside. Reserve the marinade for later use.
- 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 Rice: Stir in the uncooked rice and cook for 2 minutes to lightly toast. Pour in chicken broth and reserved marinade. Season with additional salt and pepper if needed. Add lemon zest, stir well, and bring the mixture to a boil.
- Combine 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 aluminum foil.
- Bake Covered: Bake in the preheated oven for 20 minutes with the lid on, allowing the rice to absorb the liquids and chicken to cook fully.
- Bake Uncovered: Remove the lid and bake for an additional 10 minutes to let the chicken skin crisp up further and any excess liquid to evaporate.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish. Serve warm directly from the skillet for a hearty, flavorful meal.
Notes
- Chicken Selection: Chicken thighs are preferred for their juicy texture, but chicken breasts can be used. If using breasts, adjust cooking time to avoid drying out.
- Wine Substitute: If Sauvignon Blanc is unavailable, dry white wines like Pinot Grigio or Chardonnay work well for the marinade.
- Rice Type: Long-grain rice ensures a fluffy texture. For short-grain or brown rice, increase liquid and cooking time accordingly.
- Lemon Juice: Freshly squeezed lemon juice offers the best flavor; bottled lemon juice may be more acidic and alter taste.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
