Description
A hassle-free, flavorful one-pan dish combining juicy lemon-herb chicken thighs with fluffy, pan-seared rice. Perfect for weeknights, easy clean-up, and cherished family meals. Bursting with Mediterranean-inspired tang from lemons, herbs, and garlic, it’s budget-friendly and crowd-pleasing.
Ingredients
4 bone-in, skin-on chicken thighs
1.5 cups long-grain white rice
3 cups chicken broth (low-sodium recommended)
1 lemon (juice and zest)
3 garlic cloves (minced)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Heat oven to 375°F (190°C)
Heat olive oil in a large oven-safe skillet over medium-high
Season chicken thighs with salt and pepper, then sear skin-side down for 5 minutes
Flip chicken, add minced garlic and oregano, sauté for 2 minutes
Place rice in the pan, stir to coat with pan juices, then add lemon zest and chicken broth
Bring to a boil, cover, transfer to oven, and bake for 25-30 minutes
Fluff rice and adjust seasoning before serving
Notes
For boneless chicken thighs, reduce oven time to 10-15 minutes if skinless.
White rice can be substituted with basmati or jasmine rice.
Use water instead of broth for a lower-sodium option.
To retain crispier chicken skin, avoid flipping during searing.
Ideal for meal prep—store leftovers in airtight containers up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: chicken
- Method: Stovetop & Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 chicken thigh with approximately 1.125 cups rice
- Calories: 500
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 180mg