Description
This Lemon Chicken Rice Bake is a flavorful one-pan meal featuring juicy chicken thighs marinated in a tangy lemon and white wine mixture, cooked with aromatic onion and garlic, and baked atop fluffy long-grain rice infused with chicken broth and lemon zest. Perfect for a comforting and easy weeknight dinner.
Ingredients
Scale
For Marinade
- 2 tablespoons olive oil
- ¼ cup white wine (Sauvignon Blanc or substitute dry white wine)
- ¼ cup freshly squeezed lemon juice
- 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 long grain rice (uncooked)
- 2 cups low sodium chicken broth
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Zest from 1 lemon
- Lemon slices (for garnish)
- 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. Seal the bag and shake well to coat. Marinate in the refrigerator for at least 20 minutes and up to overnight for best flavor.
- Preheat the Oven: Set your oven to 350℉ (177℃) to get it ready for baking.
- Brown the Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add marinated chicken thighs and cook on both sides until the skin is golden brown and crispy, about 4-5 minutes each side. Reserve the marinade. The chicken does not need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook for 3 to 5 minutes until soft and translucent. Add the minced garlic and sauté for 30 seconds until aromatic, taking care not to burn the garlic.
- Cook the Rice: Stir the uncooked long-grain rice into the onion and garlic mixture and cook for 2 minutes to lightly toast the rice. Pour in the chicken broth and reserved marinade. Season with additional salt and pepper if needed. Stir in the lemon zest. Bring the mixture to a boil on the stovetop.
- Assemble for Baking: Place the browned chicken thighs on top of the rice in the skillet. Arrange lemon slices around the chicken for added flavor and presentation. Cover the skillet with a lid or foil.
- Bake Covered and Uncovered: Bake in the preheated oven covered for 20 minutes. After 20 minutes, remove the lid and continue baking uncovered for an additional 10 minutes, allowing the chicken skin to crisp further and the rice to finish cooking.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley over the chicken and rice. Serve warm and enjoy your flavorful lemon chicken rice bake.
Notes
- Chicken Selection: While chicken thighs are recommended for juiciness, chicken breasts can be used; adjust cooking time accordingly.
- Wine Choice: Substitute Sauvignon Blanc with other dry white wines like Pinot Grigio or Chardonnay if unavailable.
- Rice Type: Use long-grain rice for fluffy texture; if using short-grain or brown rice, adjust liquid amount and cooking time as needed.
- Fresh Lemon Juice: Freshly squeezed juice is preferred over bottled for best flavor and balanced acidity.
- Use an oven-safe skillet or braiser for seamless stovetop to oven cooking, such as a Le Creuset 3.75-quart braiser.
- Reserve the marinade to add flavor to the rice and broth mixture but do not consume any marinade that has been in contact with raw chicken without cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
