Ingredients
4 chicken thighs or breasts (bone-in, skin-on preferred)
1 cup long-grain rice (basmati or jasmine)
2½ cups chicken broth (warm)
1 lemon (zest + juice)
3 cloves garlic, minced
1 small onion, finely chopped
2 tbsp olive oil
1½ tsp dried oregano (or 1 tbsp fresh)
½ tsp paprika
Salt & black pepper, to taste
Optional: fresh parsley or oregano for garnish
Instructions
-
Preheat oven to 190°C (375°F).
-
Season chicken
Rub chicken with salt, pepper, paprika, oregano, lemon zest, and 1 tbsp olive oil. -
Sear chicken (optional but recommended)
In a large oven-safe pan, heat remaining olive oil over medium-high heat.
Sear chicken skin-side down 3–4 minutes until golden. Remove and set aside. -
Build the rice base
In the same pan, sauté onion for 2–3 minutes.
Add garlic and cook 30 seconds.
Stir in rice until lightly coated. -
Add liquid
Pour in chicken broth and lemon juice. Season lightly with salt & pepper.
Stir once. -
Bake
Nestle chicken on top of rice. Cover pan tightly with foil or lid.
Bake for 35–40 minutes, until rice is tender and chicken is cooked through. -
Finish
Uncover for last 5 minutes if you want crispier chicken skin.
Garnish with fresh herbs and extra lemon if desired.
Notes
Chicken options: Thighs are juicier; breasts are leaner.
Rice options: Jasmine or basmati work well, but cooking time may vary.
Add vegetables: Peas, bell peppers, or spinach can be added in last 10 minutes for a full one-pan meal.
Flavor tip: A few lemon slices on top of chicken before baking/simmering add extra zest.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Calories: 400