Onepan Lemon Herb Oven Baked Chicken and Rice
Recipe Introduction
Quick Hook: Craving Comfort?
Remember those days when all you wanted was a big hug and a plate of something warm? Well, this oven baked chicken and rice recipe is basically that, but in food form.
It's a classic dish that's easy to throw together and tastes like home. Plus, the lemon herb twist is chef's kiss .
Brief Overview: Grandma's Comfort Food (Updated!)
This easy chicken and rice recipe is a heartwarming dish with humble origins. It's pure comfort food. It's a pretty straightforward recipe.
This is beginner friendly and takes about an hour and fifteen minutes. This recipe yields 4-6 servings. So, get ready to feed the family, or meal prep for the week.
Main Benefits: Nourishing Goodness
This one-pan chicken and rice dish delivers a healthy dose of protein and essential nutrients. It’s perfect for a weeknight chicken dinner when you want something satisfying without spending hours in the kitchen.
What makes this simple baked chicken and rice so special? It’s the combination of tender chicken, flavorful rice, and minimal cleanup.
Honestly, who doesn’t love that?
Ready to find out what ingredients you need?
Ingredients & Equipment: Let's Get Ready to Rumble!
Okay, so you're thinking about making this oven baked chicken and rice , right? Fantastic choice! It's honestly easier than ordering takeout.
But first, let's gather our supplies. I reckon you probably have most of this stuff already.
Main Ingredients: The Stars of the Show
Right, here's what you need for this easy chicken and rice recipe . I am using both US and metric measurements because I am a good egg, and like to keep everyone happy!
- Olive oil: 2 tablespoons (30 ml) Any decent olive oil will do. Don't bother with the fancy stuff.
- Onion: 1 large , chopped (about 1 cup) (150g)
- Carrots: 2 , peeled and chopped (about 1 cup) (120g)
- Celery: 2 stalks , chopped (about 1 cup) (100g)
- Garlic: 2 cloves , minced Fresh is best here, trust me.
- Long grain rice: 1 ½ cups , rinsed (300g) Rinsing is important, don't skip it.
- Chicken broth: 3 cups (720 ml) Low sodium is ideal. You can always add salt, can't take it away!
- Lemon: 1 , zested and juiced This lemon herb chicken and rice smells so good when baked.
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Dried sage: ½ teaspoon
- Salt and pepper: To taste, obvs.
- Chicken thighs: 4-6 bone-in, skin-on (about 600g) Go for plump ones, baked chicken thighs and rice just taste better.
- Butter: 1 tablespoon , melted (15g) For that golden crispy skin.
- Fresh parsley: Chopped, for garnish (optional)
Chicken Quality: When it comes to the chicken, look for thighs that are firm and have a healthy pink color.
Avoid any that look pale or feel slimy. You want that oven-roasted chicken with rice to be top-notch!
Seasoning Notes: Flavour Town, Population: You
Don’t be scared to experiment! Thyme, rosemary, and sage are a classic combo for comfort food recipe for chicken. Italian seasoning works well.
I like to add a pinch of red pepper flakes for a bit of kick. If you're feeling brave, why not try some smoked paprika?
Equipment Needed: Keep it Simple, Stupid
You honestly don't need much to whip up this one-pan chicken and rice masterpiece!
- Large oven safe skillet or baking dish: At least 12 inches in diameter.
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Zester
- Juicer (optional)
Household Alternatives: Don’t have a zester? A fine grater will do. No juicer? Just squeeze the lemon, you animal! If you don't have a skillet, use any oven safe pan with high edges.
This is your kitchen, so own it. This is a great twist on Grandma's chicken and rice because the lemon zest and lemon juice really elevate the taste while maintaining the same level of comfort.
Once you have this simple baked chicken and rice , you will see how easy it is. Try it!
Alright, let's dive into the delightful world of oven baked chicken and rice ! Honestly, is there anything more comforting than this? This comfort food recipe is a winner, every single time.
Plus, we're making a One-pan chicken and rice , so the cleanup is a breeze. I love it!
Prepping Like a Pro: Your Mise en Place Matters
First things first, get your ingredients ready. Chop your onion, carrots, and celery. Mince that garlic like you mean it.
Rinse your rice under cold water this helps avoid gummy rice, trust me. This is your essential mise en place.
Organisation is key here! It's all about prepping like a TV chef!
Safety reminder: Always wash your hands before and after handling raw chicken. You know the drill!
The "Bake It Till You Make It" Process
Here's the lowdown on how to nail this easy chicken and rice recipe .
- Preheat: Crank up the oven to 375° F ( 190° C) . Get that heat ready!
- Sauté the Veggies: In your oven safe skillet , heat the olive oil over medium heat. Sauté the onion, carrots, and celery for 5- 7 minutes until softened. Add the minced garlic and cook for 1 minute .
- Rice and Flavor Bomb: Stir in the rinsed rice, chicken broth, lemon zest, lemon juice, thyme, rosemary, and sage. Season generously with salt and pepper. Bring the mixture to a simmer. This part is gonna smell amazing!
- Chicken Time: Pat those chicken thighs dry with paper towels, then season the heck out of them with salt and pepper. Don't be shy!
- Assemble and Bake: Arrange the chicken thighs on top of the rice, skin side up. Brush with melted butter. Cover the skillet with a lid or foil, and bake for 30 minutes . Remove the lid, then bake for another 20- 30 minutes .
- Check and Rest: The chicken's done when it hits an internal temp of 165° F ( 74° C) . Let it rest for 10 minutes before serving.
Pro Tips for the Win
Want to elevate your oven-roasted chicken with rice game? Here are a few tricks.
- For extra crispy skin, broil for the last couple of minutes! Keep a close eye to avoid burning.
- Don't lift the lid too often! It lets out steam, which you need for cooking the rice properly.
- If you're in a rush, you can prep all the veggies and rice earlier in the day. Just keep them covered in the fridge.
Honestly? This simple baked chicken and rice is my go-to weeknight chicken dinner . It's like a hug from your Grandma's chicken and rice (updated) , but with a lemony twist.
The best part? It's so much easier than it tastes. Give it a whirl, and let me know what you think! This baked chicken thighs and rice is a champion dish!
Recipe Notes: Nailing that One-Pan Chicken and Rice Goodness
Alright, so you're about to embark on your oven baked chicken and rice adventure. But before you do, let's chat about a few things that'll make your life easier.
Trust me, I've been there, done that, and learned a few tricks along the way. Let’s jump right in!
Serving Suggestions: Plating Like a Pro
Presentation matters, even for comfort food recipe . I like to pile the lemon herb chicken and rice high on a plate and garnish with a generous sprinkle of fresh parsley.
It just makes it look so much more inviting, you know? For sides, steamed green beans or a simple salad work wonders.
And don’t forget some crusty bread to soak up all those yummy juices! A glass of crisp white wine wouldn't hurt either.
Storage Tips: Keeping it Fresh
Got leftovers? Lucky you! Refrigerate your one-pan chicken and rice in an airtight container for up to 3 days. You can also freeze it for longer storage just make sure it's properly sealed to prevent freezer burn.
When reheating, add a splash of chicken broth to keep things moist. Nobody likes dry rice, honestly .
Variations: Making it Your Own
Want to mix things up? Go for it! If you're feeling spicy, add a pinch of red pepper flakes. For a dietary adaptation , try using tofu instead of chicken and vegetable broth.
Swapping out the long grain for wild rice gives it a nutty flavour, or brown rice can add another layer of goodness if you adjust cook times and the water level.
. Remember, cooking is all about experimenting!
Nutrition Basics: The Good Stuff
Simple baked chicken and rice isn't just delicious; it's also pretty good for you. Each serving packs a decent amount of protein from the chicken, plus carbs from the rice for energy.
The vegetables add vitamins and fiber, too. Now, don't get me wrong it's not a salad. But it’s a well rounded, satisfying meal that won't leave you feeling guilty.
I hope this has helped you feel ready to take on your grandma's chicken and rice (updated) . So, go ahead, get cooking and enjoy a dish of delicious oven-roasted chicken with rice .
You've got this!
Frequently Asked Questions
Can I use chicken breasts instead of thighs for this oven baked chicken and rice recipe?
Absolutely! While chicken thighs are often preferred for their juiciness, bone-in, skin-on chicken breasts work well too. Just keep an eye on the cooking time, as they might cook a bit faster than thighs.
You want to ensure they reach an internal temperature of 165°F (74°C) without drying out nobody wants chicken that tastes like cardboard!
My rice is always mushy! How do I prevent sticky rice in my oven baked chicken and rice?
Ah, the dreaded mushy rice! First, rinsing your rice before cooking is key it washes away excess starch. Second, make sure your liquid to rice ratio is correct. If your rice is cooked before the chicken, remove the chicken from the pan and put it aside, tented with foil.
Allow the remaining liquid to evaporate from the rice while the chicken rests; this way, your rice is fluffy and perfect, like a Sunday roast.
What are some easy variations I can make to this oven baked chicken and rice?
Loads of possibilities! For a spicy kick, add a pinch of red pepper flakes or some diced jalapeños to the rice. You could also swap out the herbs Italian seasoning works wonders. Or, throw in some extra veggies like bell peppers or peas.
Get creative and make it your own after all, even Jamie Oliver didn't get it perfect first time!
How do I store leftover oven baked chicken and rice?
Leftovers are your friend! Store your oven baked chicken and rice in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in the microwave or oven until piping hot. Make sure to check that the chicken is heated all the way through to avoid any nasty bugs!
Is this oven baked chicken and rice recipe healthy?
It can be! Using bone-in, skin-on chicken provides flavor and nutrients, but you can trim excess fat to keep things leaner. Choosing low-sodium chicken broth helps control the salt content, and adding plenty of vegetables boosts the nutritional value.
Think of it as a delicious, relatively balanced meal that won't break the diet!
Can I use brown rice instead of white rice for oven baked chicken and rice?
Yes, you can! Brown rice will add a nuttier flavor and increase the fiber content. However, brown rice requires more liquid and a longer cooking time than white rice. Be sure to adjust the chicken broth and baking time accordingly you may need an extra 1/2 to 1 cup of liquid and an additional 20-30 minutes of cooking time.
Onepan Lemon Herb Oven Baked Chicken And Rice
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 |
|---|---|
| Fat | 25g |
| Fiber | 3g |
