Go Back
A baking dish filled with golden brown baked chicken and rice, ready to serve.

Classic Lemon Herb Baked Chicken and Rice

This one-pan recipe features tender chicken thighs baked with fragrant lemon and herbs, nestled in a bed of fluffy rice. It's a simple yet flavorful meal perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Oven-safe skillet
  • Dutch oven

Ingredients
  

Chicken

  • 4 boneless, skinless chicken thighs about 1.5 - 2 lbs

Rice

  • 1.5 cups long-grain white rice e.g., Basmati or Jasmine

Liquid

  • 3 cups chicken broth low sodium

Aromatics

  • 1 large onion chopped
  • 4 cloves garlic minced

Seasonings

  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.25 tsp black pepper
  • 1 tsp salt or to taste
  • 1 zest of lemon

Fats

  • 2 tbsp olive oil

Optional additions

  • 0.5 cup fresh parsley for garnish
  • 1 lemon for baking and serving

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Pat the chicken thighs dry and season generously with salt, pepper, oregano, and thyme.
  • Heat olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove and set aside.
  • In the same skillet, sauté chopped onion for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.

Cooking

  • Stir in the rice and toast for 1-2 minutes until slightly translucent.
  • Pour in chicken broth, add remaining salt and lemon zest. Stir well and bring the mixture to a simmer.
  • Nestle the seared chicken thighs into the rice mixture. Optionally, place lemon slices on top of and around the chicken.
  • Cover the skillet tightly with foil or a lid. Transfer to the preheated oven and bake for 30-35 minutes, or until the rice is tender and liquid is absorbed.
  • Remove the foil/lid for the last 5-10 minutes of baking to allow the chicken to crisp slightly.

Serving

  • Once done, remove from the oven and let it rest, covered, for 5-10 minutes.
  • Fluff the rice with a fork, garnish with fresh chopped parsley if using, and serve warm with additional lemon wedges.

Notes

For extra flavor, consider marinating the chicken for at least 30 minutes before searing. Adjust the amount of salt to your preference, especially if using a higher sodium chicken broth.