One-Pan Lemon Herb Chicken and Rice

Name: One-Pan Lemon Herb Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: International
Ingredients: g Boneless, skinless chicken thighs; cup Long-grain white rice; cup Chicken broth; Lemon; tbsp Olive oil; cloves Garlic; tbsp Fresh parsley, chopped; tsp Fresh thyme, chopped; tsp Salt; tsp Black pepper

"A simple yet flavorful one-pan dish featuring tender, herb-roasted chicken and fluffy rice infused with lemon and garlic, perfect for a weeknight meal."

Ingredients

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2 Servings

Boneless, skinless chicken thighs
10.6 oz
Long-grain white rice
0.5 cup
Chicken broth
1 cup
Lemon
0.5
Olive oil
1 tbsp
Garlic
2 cloves
Fresh parsley, chopped
2 tbsp
Fresh thyme, chopped
1 tsp
Salt
0.5 tsp
Black pepper
0.3 tsp

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Step 1 of 7

Preheat oven to 375°F (190°C).

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Preheat oven to 375°F (190°C).

In a medium baking dish, combine the rice, chicken broth, 1 tablespoon of lemon juice, minced garlic, 1 tablespoon of olive oil, half of the chopped parsley, thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Stir well.

Pat the chicken thighs dry and season them with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Arrange the seasoned chicken thighs over the rice mixture in the baking dish. Place a few thin lemon slices on top of the chicken.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender and has absorbed the liquid.

Garnish with the remaining fresh parsley before serving.