Can I use brown rice?

Yes, but increase the stock to 2.5 cups and add about 15 minutes to the baking time.

Can I use boneless chicken?

Boneless thighs work but will cook faster. Check them at 25 minutes.

One-Pan Lemon Chicken and Rice

Name: One-Pan Lemon Chicken and Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 5 whole chicken thighs; 1 tbsp olive oil; 0.25 cup lemon juice; 2 tsp lemon zest; 2 tsp dijon mustard; 3 clove garlic; 1 tsp dried oregano; 1 tsp dried thyme; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp olive oil; 1 whole yellow onion; 2 cup baby spinach; 1 cup long grain white rice; 2 cup chicken stock; 2 tbsp fresh parsley

Juicy bone-in chicken thighs bake right on top of lemony rice and spinach in one skillet.

Prep Time

20 min

Cook Time

Total Time

1h 20m

Servings

Calories

423/serving

Difficulty

Easy

by Replay RecipesMediterranean Cuisine

Gluten-FreeDinnerOne-PanMediterranean

Nutrition Per Serving

423Calories

23gProtein

19gCarbs

29gFat

2gFiber

4gSugar

Ingredients

5 whole chicken thighs
1 tbsp olive oil
0.25 cup lemon juice
2 tsp lemon zest
2 tsp dijon mustard
3 clove garlic
1 tsp dried oregano
1 tsp dried thyme
0.5 tsp salt
0.25 tsp black pepper
2 tbsp olive oil
1 whole yellow onion
2 cup baby spinach
1 cup long grain white rice
2 cup chicken stock
2 tbsp fresh parsley

Servings

5 servings

Ingredients

Marinate the Chicken

Combine olive oil, lemon juice, lemon zest, dijon mustard, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.

30 min

Sear the Chicken

Heat the oven to 350 degrees F. Warm olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for about 5 minutes until the skin is deeply golden. Flip and cook another 5 minutes on the second side. Remove the chicken and set aside; reserve the leftover marinade.

10 min

Build the Rice Base

In the same skillet, saute diced onion for a minute or two until softened. Stir in the spinach, garlic, oregano, salt, pepper, and reserved marinade, cooking about 30 seconds until the spinach wilts. Add the rice and stir to coat with the pan drippings, then pour in the chicken stock and bring to a simmer.

3 min

Bake Together

Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the skillet tightly and bake for 35 minutes. Remove the lid and bake 10 more minutes until the chicken skin crisps and the rice is tender and has absorbed all the stock.

45 min

Rest and Serve

Let the skillet rest for 5 to 10 minutes, then fluff the rice with a fork. Garnish with fresh parsley and lemon zest before serving.

5 min

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Tips & Variations

The longer you marinate the chicken, the more flavorful it will be.
Use an oven-safe skillet with a tight-fitting lid for the best rice texture.

Frequently Asked Questions

Can I use brown rice?: Yes, but increase the stock to 2.5 cups and add about 15 minutes to the baking time.
Can I use boneless chicken?: Boneless thighs work but will cook faster. Check them at 25 minutes.

Recipe inspired by the original at downshiftology.com. Ingredients and factual cooking data extracted; instructions independently written.

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