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Easy One-Pan Lemon Garlic Chicken and Rice

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A simple, one-pan meal featuring tender chicken thighs and fluffy rice infused with lemon and garlic. Perfect for busy weeknights, this budget-friendly recipe requires minimal prep and delivers maximum flavor.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice (basmati or jasmine)
  • 2 ½ cups low-sodium chicken broth
  • 2 large lemons (juice of one, slices of the other)
  • 6–8 cloves garlic, minced
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • Fresh parsley for garnish (optional)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Let chicken thighs sit at room temperature for 10 minutes.
  2. In an oven-safe skillet or baking dish, combine rice, chicken broth, lemon juice, melted butter, minced garlic, oregano, thyme, salt, and pepper. Stir well.
  3. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  4. Nestle chicken thighs into the rice mixture, skin-side up. Arrange lemon slices around and on top of the chicken.
  5. Cover tightly with aluminum foil and bake for 30 minutes.
  6. Remove foil, increase oven temperature to 400°F (200°C), and bake uncovered for 15-20 minutes until chicken skin is golden and crispy and rice is tender.
  7. Let rest for 5 minutes. Garnish with fresh parsley and red pepper flakes if desired.

Notes

For crispy skin, pat chicken dry thoroughly. Do not lift foil during the first 30 minutes of baking. If rice is still crunchy after baking, add ¼ cup hot broth, re-cover, and bake 10 more minutes. For dairy-free, substitute butter with olive oil.

Nutrition

Keywords: one-pan chicken and rice, lemon garlic chicken, easy weeknight dinner, one skillet meal, chicken thigh recipe

Find it online: https://gleamgulp.com/easy-one-pan-lemon-garlic-chicken-and-rice/