Description
A flavorful and comforting one-pan meal featuring tender bone-in chicken thighs marinated in a zesty lemon and herb mixture, baked atop perfectly toasted long-grain rice cooked in savory chicken broth. This easy recipe blends vibrant Mediterranean flavors with simple kitchen techniques to deliver a delicious and satisfying dinner for four.
Ingredients
Scale
For the Chicken Marinade
- 8 bone-in chicken thighs
- â…“ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Rice
- 2 cups long-grain rice (e.g., jasmine or basmati)
- 4 cups chicken broth (or water)
- 2 tablespoons olive oil (for rice sautéing)
Optional Garnish
- Lemon slices
- Fresh parsley
Instructions
- Make the Marinade: In a bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until fully combined, forming a vibrant and fragrant marinade.
- Marinate the Chicken: Place the bone-in chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for 1–2 hours to infuse flavor; for a stronger flavor, marinate up to 8 hours.
- Prepare the Rice: Rinse the long-grain rice under cold running water to wash away excess starch. In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium heat. Add the rinsed rice and toast for 2–3 minutes, stirring frequently, until the rice is lightly golden and aromatic.
- Combine Chicken and Rice: Pour in the chicken broth to the toasted rice and bring the mixture to a gentle simmer. Evenly arrange the marinated chicken thighs skin-side up on top of the rice, along with any leftover marinade to maximize flavor.
- Bake: Preheat the oven to 350°F (180°C). Cover the skillet or baking dish tightly with aluminum foil. Bake for 40–45 minutes, then remove the foil during the last 10 minutes to allow the chicken skin to brown and crisp beautifully.
- Serve: Check that the chicken reaches an internal temperature of 175°F (80°C) to ensure doneness. Remove from the oven, garnish with fresh lemon slices and parsley if desired, and serve warm, enjoying the aromatic blend of tender chicken and fluffy rice.
Notes
- Marinating the chicken overnight enhances the depth of flavor even more.
- Using bone-in chicken thighs ensures moist and tender meat after baking.
- For a gluten-free dish, confirm your chicken broth is gluten-free.
- You can substitute water for chicken broth for a lighter taste, though flavor will be milder.
- Make sure the oven-safe skillet or dish has a tight-fitting lid or use foil to prevent steam from escaping during baking.
