Lemon Chicken Rice Bake
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
50 mins
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Marinating Time
20 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
391 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, American
Lemon Chicken Rice Bake
Description
This recipe marinates chicken thighs in olive oil, white wine, freshly squeezed lemon juice, garlic, oregano, salt, and pepper to infuse flavor and tenderize the meat. After marinating, the chicken is browned skin-side down in an oven-safe skillet for a crisp exterior. The onions and garlic sauté in the same pan add aromatic depth.
Long grain rice is toasted briefly before mixing with chicken broth, marinade, lemon zest, and seasoning. The chicken is arranged atop the rice with lemon slices and then baked until the rice is cooked through and the chicken is tender and infused with citrus and herbs.
The resulting dish offers crispy-skinned juicy chicken, fluffy lemon-scented rice, and bright citrus highlights from both zest and slices. Parsley adds a fresh finish. This meal combines ease with flavorful layered textures and suits casual dinners where a combined meat and starch bake is desired.
Using bone-in skin-on chicken thighs helps retain moisture during baking. The marinade doubles as part of the cooking liquid to deepen flavor. Adjustments to cooking time may be needed if substituting chicken cuts or rice type.
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
- lemon zest from 1
- lemon slices
- 1 tablespoon parsley chopped, fresh
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.
Notes
- Chicken thighs provide juiciness and flavor, but chicken breasts can be used with adjusted cooking times.
- Dry white wines such as Sauvignon Blanc, Pinot Grigio, or Chardonnay work well in the marinade.
- Long-grain rice ensures a fluffy texture; substitute with caution, adjusting liquid and timing as needed.
- Freshly squeezed lemon juice is preferable to bottled for balanced acidity and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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