One-Pan Lemon Herb Chicken and Rice

• Boneless, Skinless Chicken Thighs

  15.9 oz
• Long Grain White Rice

  7.1 oz
• Chicken Broth

  1.7 cups
• Onion

  1 medium
• Garlic

  2 cloves
• Lemon

  1 medium
• Olive Oil

  2 tablespoons
• Dried Oregano

  1 teaspoon
• Dried Thyme

  0.5 teaspoon
• Salt

  1.5 teaspoons
• Black Pepper

  0.5 teaspoon
• Fresh Parsley

  2 tablespoons

All Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Pat chicken thighs dry with paper towels. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

3. 3

   In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside.

4. 4

   Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic, dried oregano, and dried thyme, cooking for another minute until fragrant.

5. 5

   Stir in the rice and the remaining 0.5 teaspoon of salt. Pour in the chicken broth and bring to a simmer. Slice the lemon into thin rounds.

6. 6

   Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Arrange lemon slices on top of the chicken and rice.

7. 7

   Cover the skillet tightly with a lid or aluminum foil and bake for 20 minutes. Remove the lid/foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid and is tender.

8. 8

   Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley.