Description
This Lemon Chicken Rice Bake is a comforting one-pan meal featuring juicy chicken thighs marinated in a zesty lemon and white wine mixture, baked atop a bed of flavorful rice infused with garlic, onion, and fresh lemon zest. The dish delivers crispy chicken skin and tender, fluffy rice with a bright citrus aroma, perfect for a wholesome dinner.
Ingredients
Units
Scale
For Marinade
- 2 tablespoons olive oil
- 1/4 cup white wine (Sauvignon blanc recommended)
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest from 1 lemon
- Lemon slices, for garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare Marinade and Marinate Chicken: In a ziplock bag, combine white wine, olive oil, lemon juice, salt, pepper, oregano, and minced garlic. Add the chicken thighs, seal the bag, and shake well to coat. Marinate in the refrigerator for at least 20 minutes or up to overnight for enhanced flavor.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) to preheat.
- Brown Chicken Thighs: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5 to 7 minutes per side. Remove chicken from skillet and set aside. Reserve the marinade for later use.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook for 3 to 5 minutes until soft and translucent. Stir in the minced garlic and sauté for 30 seconds until fragrant.
- Add Rice and Liquids: Stir in the long grain rice and cook for 2 minutes to toast slightly. Pour in the chicken broth and reserved marinade, season with additional salt and pepper if needed. Add lemon zest and stir well. Bring mixture to a boil on the stovetop.
- Assemble and Bake: Nestle the browned chicken thighs back onto the rice evenly. Arrange lemon slices around the chicken. Cover the skillet with a lid or foil and bake in the oven for 20 minutes.
- Finish Baking: Remove the lid and bake uncovered for another 10 minutes to allow the chicken skin to crisp further and rice to finish cooking.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve warm.
Notes
- Chicken Selection: Chicken thighs are preferred for juiciness and flavor but chicken breasts can be used with an adjusted baking time.
- Wine Substitutes: If Sauvignon Blanc is unavailable, any dry white wine like Pinot Grigio or Chardonnay works well.
- Rice Type: Long grain rice is best for a fluffy texture. Adjust cooking times and liquid amounts if using short grain or brown rice.
- Lemon Juice: Use freshly squeezed lemon juice for balanced acidity; bottled lemon juice can be too sharp.
- Oven-Safe Skillet: Ensure your skillet can go from stovetop to oven to avoid transferring the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
