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One-Pan Lemon Chicken and Rice

*recipe adapted from Recipetineats.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

Marinade

  • 6 chicken thighs bone-in, skin-on
  • 2 lemons juice and zest
  • 4 cloves garlic
  • 1 tbsp oregano
  • 1/2 tsp salt

Rice

  • 1 tbsp olive oil
  • 1 onion diced
  • 1 cup rice
  • 1 cup chicken stock
  • 3/4 cup white wine
  • 1/2 cup water
  • 1 tbsp dried oregano
  • salt and pepper
  • 1/2 lemon sliced
  • parsley optional for serving

Instructions

Marinade

  1. In a large ziplock bag, combine the chicken and all marinade ingredients.  Mix them all together, massage into the chicken and allow to sit for 30 minutes - overnight.

Chicken and Rice

  1. Preheat oven to 350.

  2. Heat olive oil in a heavy bottomed pan over high heat. Remove chicken from marinade and place skin side down in the pan, reserving the marinade. Sear chicken for 4-5 minutes then flip and sear the bottom side for 4-5 minutes.  Cook chicken in batches if necessary.

  3. Add the diced onion to the leftover fat in the pan and sauté for 2 minutes until it begins to soften.

  4. Add in the rice and stir to coat in the fat/oil. Cook for a minute or so until lightly toasted.

  5. Pour in the liquids - chicken stock, wine, water and reserved marinade. Also add in the dried oregano, salt and pepper. Bring to a simmer.

  6. Add the chicken back into the pan, skin side up.

  7. Cover and pan and place in the oven for 35 minutes.

  8. After 35 minutes, remove the lid, add some lemon slices and cook for 10 more minutes.

  9. Garnish with parsley and serve.