Description
This Lemon Chicken Rice Bake is a flavorful one-pan meal featuring juicy chicken thighs marinated in a zesty lemon and white wine mixture, cooked atop aromatic rice infused with fresh lemon zest and broth. It's a comforting, easy-to-make dinner perfect for any night of the week.
Ingredients
Units
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For Marinade
- 2 tablespoons olive oil
- 1/4 cup white wine (Sauvignon blanc recommended)
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 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 chicken broth (low sodium)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Zest from 1 lemon
- Lemon slices (about 8 slices)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Marinate the Chicken: In a ziploc bag, combine white wine, olive oil, lemon juice, salt, pepper, oregano, minced garlic, and chicken thighs. Shake the bag well to coat and let the chicken marinate for at least 20 minutes up to overnight for maximum flavor.
- Preheat Oven: Set your oven to 350℉ (177℃) to prepare for baking the chicken and rice together.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin turns golden brown and crispy, about 5-7 minutes per side. Reserve the marinade and transfer the chicken to a plate; it does not need to be fully cooked yet as it will finish in the oven.
- Sauté Aromatics: In the same skillet, add chopped onion and cook for 3 to 5 minutes until softened and translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Cook the Rice: Stir in the uncooked rice and cook for 2 minutes to lightly toast. Add the chicken broth and reserved marinade, season with salt and pepper as needed, stir in lemon zest, and bring the mixture to a boil.
- Assemble and Bake: Place the browned chicken thighs on top of the rice mixture. Arrange lemon slices around the chicken. Cover the skillet with a lid or foil.
- Bake Covered: Bake the dish covered in the preheated oven for 20 minutes to cook the rice and chicken through.
- Finish Baking Uncovered: Remove the cover and continue baking for an additional 10 minutes to allow the top layer to slightly brown and excess liquid to evaporate.
- Garnish and Serve: Sprinkle chopped fresh parsley on top and serve the Lemon Chicken Rice Bake warm for a comforting meal.
Notes
- Chicken Selection: Chicken thighs are preferred for juiciness, but chicken breasts can be used; adjust cooking time to ensure doneness.
- Wine Choice: Substitute Sauvignon Blanc with any dry white wine such as Pinot Grigio or Chardonnay.
- Rice Type: Long-grain rice yields the best fluffy texture; if using short-grain or brown rice, increase the liquid and cooking time accordingly.
- Fresh Lemon Juice: Prefer freshly squeezed juice over bottled for better flavor and balanced acidity.
- Oven-Safe Skillet: Use a heavy, oven-safe skillet like a cast iron or enameled braiser to go seamlessly from stovetop to oven.
- Marinating Time: Marinating overnight intensifies flavor but 20 minutes is sufficient for a good taste.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
