Lemon Chicken Rice Bake
User Reviews
4.4
141 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinating Time
20 mins
-
Total Time
1 hr 20 mins
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Servings
6
-
Calories
391 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mediterranean, American
Lemon Chicken Rice Bake
Report
Lemon Chicken Rice Bake is a heartwarming symphony of zesty lemon, tender chicken, and perfectly cooked rice, all harmonizing beautifully in one oven-safe skillet. With crispy chicken skin, aromatic garlic, and a hint of white wine, this dish will transport your senses straight to a cozy Mediterranean kitchen. Every bite promises comfort and a burst of flavor that's sure to be a hit with family and friends.
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Ingredients
For Marinade
- 2 tablespoons olive oil
- ¼ cup white wine I used Sauvignon blanc
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon salt or to taste
- ½ 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 rice long grain uncooked
- 2 cups chicken broth low sodium
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- Zest from 1 lemon
- lemon slices
- 1 tablespoon fresh parsley chopped
Instructions
- In a ziploc bag combine with wine, olive oil, lemon juice, salt, pepper, oregano, garlic and chicken thighs. Shake the bag well and marinate for at least 20 minutes up to overnight.
- Preheat your oven to 350℉ (177℃).
- Heat 1 tablespoon of olive oil in a large skillet that's oven safe. Add the chicken thighs and cook on both sides until skin is golden brown and crispy. Make sure to reserve marinade. Chicken doesn't have to be cooked through since it will continue cooking in the oven. Transfer the chicken to a plate.
- In the same skillet add the onion and cook for about 3 to 5 minutes just until the onion is soft and translucent. Add the garlic and saute for another 30 seconds just until it becomes aromatic.
- Stir in the rice and cook for 2 minutes. Add the chicken broth, reserved marinade and season with more salt and pepper if needed. Add the lemon zest, stir and bring to a boil.
- Add the chicken back to the skillet on top of the rice, arrange lemon slices around the chicken and cover the skillet with a lid.
- Bake covered for 20 minutes then remove the lid and bake for another 10 minutes.
- Garnish with parsley and serve warm.
Equipments used:
Notes
- Chicken Selection: While chicken thighs are recommended for their juicy nature, you can also use chicken breasts. Adjust cooking time accordingly.
- Wine Choice: If you don't have Sauvignon Blanc on hand, any dry white wine like Pinot Grigio or Chardonnay will do.
- Rice Type: Using long-grain rice ensures a fluffy texture. If substituting with short-grain or brown rice, adjust liquid and cooking time as needed.
- Fresh Lemon Juice: Bottled lemon juice can be more acidic than fresh. For the best flavor, stick to freshly squeezed lemon juice.
Nutrition Information
Show Details
Serving
1serving
Calories
391kcal
(20%)
Carbohydrates
30g
(10%)
Protein
33g
(66%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
143mg
(48%)
Sodium
549mg
(23%)
Potassium
541mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
101IU
(2%)
Vitamin C
7mg
(8%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 391kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 143mg | 48% |
| Sodium | 549mg | 23% |
| Potassium | 541mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
141 reviews
Good
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