Flavorful Weeknight Dinner: Lemon Chicken & Rice
A one-pan Mediterranean dinner with juicy herbed chicken thighs cooked over lemony rice, infused with garlic, oregano, and olive oil.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
4–6 bone-in, skin-on chicken thighs
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried oregano
½ tsp garlic powder
½ onion, diced
2 garlic cloves, minced
1½ cups long-grain white rice
2½ cups chicken broth
¼ cup lemon juice
1 tsp lemon zest
½ tsp dried thyme
Pinch cinnamon (optional)
Chopped parsley, for garnish
Lemon wedges, for serving
Instructions
- Season chicken with salt, pepper, oregano, and garlic powder.
- Sear chicken in oil over medium-high heat until golden. Remove.
- Sauté onion and garlic. Stir in rice and toast 1–2 min.
- Add broth, lemon juice, zest, thyme, and cinnamon. Bring to simmer.
- Nestle chicken on top. Cover.
- Bake at 375°F for 30–35 min, or simmer on stovetop.
- Rest 5–10 min. Garnish and serve with lemon wedges.
Notes
Use boneless chicken for quicker cooking. Add veggies like spinach or peas. Swap rice for orzo or couscous if desired.