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One Pot Lemon Chicken and Rice Recipe
Juicy chicken thighs, fluffy rice, and fresh lemon come together in Lemon Chicken and Rice, a one-pot meal with bright citrus flavours and golden chicken.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Ingredients
Chicken and Marinade
- 4 chicken thighs – skin-on and bone-in
- 1 large lemon – zest and 4 tbsp juice
- 1 tbsp oregano
- 3 garlic cloves – chopped
- ¾ tsp salt
Rice
- 1 ½ tbsp extra virgin olive oil – divided
- ½ onion – chopped
- 180 g – 1 cup long grain rice
- 500 ml – 2 cups chicken stock
- ¾ tsp salt
Garnish
- parsley – chopped
- lemon slices
Instructions
Marinade
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Combine all marinade ingredients in a Ziploc bag. Add the chicken and marinate for at least 30 minutes, preferably overnight.
To Cook
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Remove the chicken from the marinade, reserving the marinade for later use.
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Heat ½ tablespoon extra virgin olive oil in a deep, heavy-based pot over medium-high heat.
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Place the chicken in the pot, skin-side down, and cook until golden brown. Turn and cook the other side until golden brown. Transfer to a plate and set aside.
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Pour off any excess fat, wipe the pot clean, and return it to the heat.
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Heat 1 tablespoon extra virgin olive oil in the pot over medium-high heat. Add the onion and sauté until translucent. Add the rice, remaining ingredients, and reserved marinade.
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Bring the mixture to a simmer. Arrange the chicken and lemon slices on top of the rice, then cover with a lid.
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Bake in a preheated oven at 180°C – 350°F for 30 minutes. Remove the lid and continue baking for 5–10 minutes, or until the liquid is absorbed and the rice is tender.
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Remove from the oven and let rest for 5–10 minutes. Garnish with chopped parsley and serve.
Recipe Notes
You can also make this recipe in a skillet, provided it is oven-safe. If your pot or skillet doesn't have a lid, cover it tightly with foil instead. Long-grain rice gives the best results, although Jasmine rice or Basmati rice can also be used.