Description
This Lemon Chicken Rice Bake is a delightful one-pan meal featuring juicy chicken thighs marinated in a zesty mix of lemon, white wine, and herbs, then baked over a flavorful bed of rice. The dish balances bright citrus notes with tender, crispy-skinned chicken and aromatic, fluffy rice, making it a comforting and impressive dinner option.
Ingredients
Units
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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
- 1/2 teaspoon black pepper
- 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
- 1/2 teaspoon black pepper
- Zest from 1 lemon
- Lemon slices (about 8 slices)
- 1 tablespoon fresh parsley, chopped
Instructions
- Marinate Chicken: In a large zip-top bag, combine the white wine, olive oil, lemon juice, salt, pepper, oregano, and minced garlic. Add the chicken thighs, seal the bag, and shake well to coat. Marinate for at least 20 minutes or up to overnight in the refrigerator for deeper flavor.
- Preheat Oven and Brown Chicken: Preheat your oven to 350°F (177°C). Heat 1 tablespoon of olive oil in an oven-safe large 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. Remove chicken to a plate and reserve marinade.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook for 3 to 5 minutes until soft and translucent. Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook Rice: Stir in the rice and cook for 2 minutes, coating the grains well with oil and aromatics. Add the chicken broth and reserved marinade. Season with additional salt and pepper if needed. Stir in lemon zest and bring the mixture to a boil.
- Arrange Chicken and Bake: Place the chicken thighs on top of the rice. Arrange lemon slices around and on top of the chicken. Cover the skillet with a lid or foil.
- Bake Covered and Uncovered: Bake covered for 20 minutes. Then remove the lid and continue baking for another 10 minutes, allowing the chicken to fully cook and the rice to absorb the liquid.
- Finish and Serve: Garnish with chopped fresh parsley before serving. Serve warm for a comforting, flavorful meal.
Notes
- Chicken Selection: Chicken thighs are preferred for juiciness and flavor. You may substitute with chicken breasts but adjust baking time accordingly to prevent drying out.
- Wine Choice: If Sauvignon Blanc is unavailable, use any dry white wine such as Pinot Grigio or Chardonnay to maintain acidity and flavor.
- Rice Type: Long grain rice is ideal for a fluffy texture. If using short-grain or brown rice, increase liquid quantity and cooking time as needed.
- Lemon Juice: Freshly squeezed lemon juice offers a brighter and less acidic flavor compared to bottled lemon juice.
- Oven-Safe Skillet: Use a skillet that can go from stovetop to oven, such as a cast iron or enameled braiser, to simplify the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
