This One Pan Lemon Herb Chicken and Rice is a simple and tasty meal. The chicken is juicy and packed with flavor, and the rice soaks up all that yummy goodness with a zesty lemon kick.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this recipe as they stay juicy during cooking. If you prefer, you can substitute boneless, skinless thighs or even chicken breasts, but keep in mind that the cooking time may change.
Rice: Long-grain white rice works great here, but you could also use basmati or jasmine rice for a slightly different flavor. If you’re looking for a whole grain option, brown rice can be used, just remember to adjust the liquid and cooking time!
Olive Oil: This adds flavor and helps in browning the chicken. You can swap it for other oils like canola or vegetable oil, but I enjoy the taste that olive oil provides.
Herbs: Dried thyme, oregano, and basil give this dish wonderful flavor. Fresh herbs are a great swap—use three times the amount of fresh herbs compared to dried, for a vibrant taste.
Lemon: Fresh lemon juice and zest pack a punch in this dish. If you don’t have fresh lemons, bottled lemon juice will work, but fresh is always best for flavor!
How Do I Get the Chicken Skin Crispy?
To achieve that beautifully crispy chicken skin, it’s all about the searing process. Start with a hot skillet, and don’t rush the cooking! Here’s how:
- Pat the chicken dry to remove excess moisture, helping it to crisp up.
- Heat olive oil in the skillet until it shimmers.
- Place chicken skin-side down and let it sear without moving it for 5-7 minutes until golden brown—this locks in the flavor!
- Flip the chicken to sear the other side for just 3 more minutes before removing it from the pan.
Letting the chicken thighs rest after they come out of the oven also helps maintain the juicy goodness beneath that crispy skin.
How to Make One Pan Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 lemon (thinly sliced, plus zest and juice of half the lemon)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for preparation and around 35 minutes for cooking. You’ll be ready to enjoy a delicious, hearty meal in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) so it’s nice and hot for when you’re ready to bake the chicken.
2. Prepare the Chicken:
Take your chicken thighs and pat them dry with paper towels. Sprinkle generous amounts of salt and black pepper on both sides of the chicken, along with half of the dried thyme, oregano, and basil. This will add great flavor!
3. Sear the Chicken:
In a large oven-safe skillet or cast iron pan, warm up the olive oil over medium-high heat. Once it’s hot, carefully add the chicken thighs, skin-side down. Let them sear for about 5-7 minutes until the skin is golden brown and crispy. Flip them over and cook for another 3 minutes. After that, take the chicken out of the pan and set it aside for now.
4. Sauté the Garlic:
Reduce the heat to medium, then toss in the minced garlic. Sauté it for about 30 seconds until it becomes fragrant—just enough time to release that lovely garlic aroma!
5. Toast the Rice:
Now, add the rice to the pan, stirring it around so it gets coated in the oil and garlic. Let it toast for about 2 minutes to enhance its flavor.
6. Add the Liquid:
Pour in the chicken broth, along with the lemon juice and lemon zest. Give everything a good stir, scraping up any delicious browned bits from the bottom of the pan. This adds more flavor to your dish!
7. Nestle the Chicken:
Return the chicken thighs to the pan, making sure they are nestled into the rice with the skin side up. Lay the lemon slices on top of the chicken and rice for a fresh touch.
8. Bring to Simmer:
Let the mixture come to a gentle simmer on the stove, then it’s time to transfer the skillet to your preheated oven.
9. Bake to Perfection:
Bake the dish uncovered for about 30-35 minutes, or until the rice is tender, the chicken is thoroughly cooked (check that the internal temperature reaches 165°F or 74°C), and the liquid has been absorbed.
10. Rest and Garnish:
Once done, remove the skillet from the oven and let it rest for about 5 minutes. This allows the juices in the chicken to settle.
11. Serve Up:
Finally, sprinkle freshly chopped parsley over the dish for a pop of color and extra flavor. Enjoy your delicious One Pan Lemon Herb Chicken and Rice!
This recipe offers a vibrant, flavorful one-pan meal that’s sure to impress your family and friends!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can work in this recipe! Just note that they might cook faster, so check their internal temperature a bit earlier than recommended (aim for 165°F or 74°C).
What Should I Do If I Don’t Have Chicken Broth?
If you don’t have chicken broth, you can substitute it with vegetable broth or even water with a bit of added seasoning for flavor. Just keep in mind that broth will give you a richer taste!
How Can I Store Leftovers?
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to help rehydrate the rice and keep it from drying out.
Is This Recipe Freezable?
Absolutely! You can freeze the cooked chicken and rice in an airtight container for up to 3 months. For best results, thaw in the fridge overnight before reheating.
