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One-Pan Lemon Herb Chicken and Rice Recipe

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3.9 from 64 reviews

This Best Chicken and Rice recipe is a flavorful one-pan meal featuring tender chicken thighs marinated in a zesty lemon and herb mixture, cooked together with aromatic spinach, garlic, and long-grain white rice. Baked to perfection in the oven, it delivers a comforting and wholesome dish that's simple to prepare and perfect for family dinners.

Ingredients

Chicken and Marinade

  • 5 chicken thighs (skin-on and bone-in)
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested, approx 1/4 cup juice)
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Rice and Vegetables

  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 2 cups baby spinach (lightly packed and roughly chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Garnish

  • Chopped parsley
  • Lemon zest or slices

Instructions

  1. Make the marinade. In a bowl, combine 2 tablespoons of olive oil, lemon juice and zest, Dijon mustard, 3 minced garlic cloves, dried oregano, dried thyme, salt, and black pepper. Stir until well blended.
  2. Marinate the chicken. Place the chicken thighs in a glass dish and pour the marinade over them. Turn each piece to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight for best flavor.
  3. Preheat oven and sear chicken. Preheat your oven to 350°F (175°C). In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Place chicken thighs skin-side down and cook until the skin is golden brown, about 5 minutes. Flip and cook another 5 minutes. Remove chicken to a plate and set aside, reserving the leftover marinade.
  4. Clean the skillet. Use tongs and paper towels to scrape and remove browned bits and soak up some of the excess fat, leaving a little grease for sautéing.
  5. Sauté onions. Add the diced onion to the skillet and cook 1–2 minutes until translucent.
  6. Add vegetables and herbs. Stir in the chopped spinach, 2 minced garlic cloves, dried oregano, salt, pepper, and the reserved marinade. Cook for about 30 seconds until the spinach starts to wilt.
  7. Add rice. Stir in the long grain white rice, coating it well with the oil and vegetable mixture.
  8. Add chicken stock and simmer. Pour chicken stock into the skillet and stir. Bring to a gentle simmer on the stovetop.
  9. Bake the chicken and rice. Arrange the seared chicken thighs skin-side up on top of the rice. Cover the skillet and place it in the preheated oven. Bake for 35 minutes.
  10. Finish baking uncovered. Remove the lid and continue baking for about 10 more minutes until the chicken is cooked through and the rice is tender.
  11. Rest. Let the dish rest for 5 to 10 minutes. The rice surface will darken from the spinach and onions—fluff the rice with a fork to mix everything evenly.
  12. Serve. Garnish with chopped parsley and lemon zest or slices before serving.

Notes

  • Marinating chicken overnight will deepen the flavors significantly.
  • Using bone-in, skin-on chicken thighs helps keep the meat moist and flavorful during cooking.
  • Long grain white rice is recommended for the best texture; avoid quick-cooking rice.
  • Keep some chicken fat in the pan when sautéing to enhance flavor in the rice and vegetables.
  • Adjust salt and pepper to taste, especially if your chicken stock is salted.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Find it online: https://recipethrive.com/one-pan-lemon-herb-chicken-and-rice-recipe/