One-Pan Lemon Herb Chicken & Rice (Easy Weeknight Dinner)

Why This Recipe Works This is the kind of recipe every home cook needs in their back pocket. Bone-in chicken thighs are seared until golden, then the rice goes into the same pan and absorbs all those savoury drippings as it cooks. The result is deeply flavourful, perfectly fluffy rice and juicy, tender chicken — all from a single pan, with ingredients you almost certainly already have. Ingredients 4 bone-in, skin-on chicken thighs 1 tbsp olive oil 1 tsp fine sea salt ½ tsp freshly ground black pepper 1 tsp garlic powder 1 tsp dried oregano 1 tsp dried thyme 1 medium onion, finely diced 4 cloves garlic, minced 1½ cups (300 g) long-grain white rice, rinsed 2½ cups (625 ml) low-sodium chicken broth Zest and juice of 1 lemon 2 tbsp fresh parsley, chopped (to finish) Instructions Season the chicken. Pat the chicken thighs dry with paper towels. Mix together the salt, pepper, garlic powder, oregano, and thyme, then rub all over the chicken. Sear the chicken. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes without moving, until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 2 minutes. Remove and set aside — the chicken will finish cooking in the oven. Preheat the oven to 190°C (375°F). Build the rice base. In the same pan over medium heat, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute more. Stir in the rinsed rice and toast for 1–2 minutes, stirring to coat in the pan drippings. Add liquid and lemon. Pour in the chicken broth and add the lemon zest and juice. Stir to combine and bring to a simmer. Nestle and bake. Place the seared chicken thighs skin-side up on top of the rice. Transfer the pan to the oven, uncovered, and bake for 30–35 minutes until the rice has absorbed all the liquid and the chicken is cooked through (internal temperature of 74°C / 165°F). Rest and serve. Let the pan rest for 5 minutes before serving. Scatter with fresh parsley and serve straight from the pan. Tips & Variations Rinse the rice before adding it to the pan — this removes excess starch and prevents the rice from becoming gummy. Use boneless thighs if preferred, but reduce the oven time to 20–25 minutes. Add vegetables: Stir in frozen peas, diced zucchini, or baby spinach in the last 5 minutes of baking. Make it spicy: Add ½ tsp smoked paprika and a pinch of cayenne to the spice rub. Leftovers: Store in an airtight container for up to 3 days. Reheat with a splash of broth or water to loosen the rice. Frequently Asked Questions Can I use chicken breasts instead? You can, but thighs are strongly recommended — they stay juicy through the longer oven time. If using breasts, reduce the bake time to 20–22 minutes and check the internal temperature carefully. What if I don’t have an oven-safe pan? After step 5, transfer everything to a baking dish, place the chicken on top, and cover tightly with foil for the first 20 minutes, then uncover for the remaining time. Can I use brown rice? Brown rice requires more liquid and a longer cook time. Increase the broth to 3 cups and bake for 50–60 minutes, checking for doneness.

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