Lemon Herb Chicken and Rice Recipe – Easy One-Pan Bake

Last Updated on 2 months by Neha Deshmukh

Lemon Herb Chicken and Rice Recipe – Easy One-Pan Bake

Hey everyone! I’m so excited to share this recipe with you – it’s become a real weeknight staple in my kitchen. It’s a beautifully fragrant Lemon Herb Chicken and Rice bake, and honestly, it’s just so comforting. I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen, and it’s been a hit ever since. It’s a complete meal in one pan, which means fewer dishes – always a win, right?

Why You’ll Love This Recipe

This Lemon Herb Chicken and Rice is seriously a game-changer. It’s incredibly easy to throw together, packed with flavour, and requires minimal cleanup. The chicken gets beautifully tender, infused with bright lemon and aromatic herbs, while the rice cooks to fluffy perfection, soaking up all those delicious juices. Plus, it smells amazing while it’s baking! It’s perfect for a cozy family dinner or a relaxed weekend meal.

Ingredients

Here’s what you’ll need to make this Lemon Herb Chicken and Rice:

• 4 large chicken thighs (with bone)
• 2 tbsp olive oil
• 4 medium garlic cloves (minced)
• 2 tsp chilli flakes (adjust to your spice preference!)
• 1 tbsp dried oregano
• 1 tsp lemon & black pepper seasoning
• 1 large lemon
• ¼ tsp salt
• 1 cup long grain rice
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 2 cups chicken stock
• 2 tsp dried oregano

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Lemon & Black Pepper Seasoning: This is a fantastic shortcut for adding a burst of flavour. If you don’t have it, you can easily make your own by combining lemon zest, black pepper, and a pinch of salt.
• Long Grain Rice: I prefer long grain rice for this recipe because it stays nice and fluffy. Basmati rice would also work beautifully, adding a lovely aroma – a popular choice in Indian cooking! Just be mindful of the water ratio as Basmati cooks a little differently.
• Oregano: Now, oregano isn’t traditionally an Indian spice, but it works so well here. You can find different varieties of oregano depending on where you are. In some parts of India, a slightly more pungent oregano is used, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the zest of your lemon and set it aside. Then, microwave the lemon for about 20 seconds to loosen it up, and squeeze out the juice – you’re aiming for around 4 tablespoons.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken thighs with oregano, minced garlic, lemon & black pepper seasoning, chilli flakes, lemon juice, lemon zest, salt, and pepper. Give it a good mix, then pop it in the fridge for at least an hour. This really helps the flavours meld together.
3. Preheat your oven to 180°C (350°F). Heat 2 tablespoons of olive oil in an oven-safe pan (a Dutch oven works perfectly!) over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, just to get a little colour. Don’t worry about cooking them through at this stage – we’ll finish that in the oven. Remove the chicken and set aside.
4. In the same pan, sauté the chopped onion in 1 tablespoon of olive oil until it’s nice and translucent. Add the reserved marinade, oregano, and chicken stock. Bring everything to a boil.
5. Place the seared chicken thighs on top of the rice. Cover the pan with an oven-safe lid or tightly with foil. Bake for about an hour, or until the rice is tender and the chicken is cooked through.
6. Finally, give it a taste and adjust the seasoning if needed. Garnish with fresh lemon wedges if you like – it adds a lovely freshness!

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the flavour and tenderness of the chicken.
• If the rice starts to dry out during baking, add a little more chicken stock.
• For extra flavour, you can add a bay leaf to the pan while it’s baking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the chicken thighs for plant-based chicken pieces and use vegetable broth instead of chicken stock. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you like things extra spicy, add more chilli flakes or a pinch of cayenne pepper to the marinade. My friend loves to add a finely chopped green chilli for a real kick!
• Festival Adaptations: This dish could be a lovely addition to a celebratory meal. You could serve it with a side of raita (yogurt dip) and some warm naan bread.

Serving Suggestions

This Lemon Herb Chicken and Rice is a complete meal on its own, but it pairs well with a simple green salad or some steamed vegetables. A dollop of Greek yogurt or a sprinkle of fresh parsley also adds a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

FAQs

Can I use a different type of rice for this recipe?

You can! Basmati rice works well, but you might need to adjust the cooking time and liquid ratio.

Can this be made ahead of time?

Yes, you can marinate the chicken and prepare the rice mixture ahead of time. Store them separately in the refrigerator and then assemble and bake when you’re ready to eat.

What if I don’t have chicken stock?

You can use water with a chicken stock cube, or even vegetable broth.

How can I make the chicken extra crispy?

After searing the chicken, you can brush it with a little olive oil before baking. You can also broil it for the last few minutes of cooking to get a nice crispy skin.

Is it possible to cook this on the stovetop instead of in the oven?

Yes, you can! Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 45-60 minutes, or until the rice is tender and the chicken is cooked through. You may need to add a little more liquid if it starts to dry out.