One-Pan Lemon Herb Chicken Thighs and Rice

• Chicken Thighs, bone-in, skin-on

  2 pieces
• Long-grain white rice

  0.8 cup
• Chicken Broth

  1.5 cups
• Yellow Onion

  0.5 medium
• Garlic

  2 cloves
• Lemon

  0.5 medium
• Fresh Parsley, chopped

  2 tbsp
• Fresh Oregano, chopped

  1 tsp
• Olive Oil

  1 tbsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Cherry Tomatoes

  0.5 cup

All Steps

1. 1

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

2. 2

   Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.

3. 3

   If your oven-safe pan is stovetop compatible, heat the olive oil in it over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken from the pan and set aside.

4. 4

   Add the chopped yellow onion to the same pan and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.

5. 5

   Stir in the rice, chicken broth, juice from half a lemon, half of the fresh parsley, and the fresh oregano. If using, add the cherry tomatoes now. Bring the mixture to a simmer.

6. 6

   Return the seared chicken thighs to the pan, nestling them into the rice mixture skin-side up.

7. 7

   Cover the pan tightly with aluminum foil (or use a lid if your pan has one). Bake for 25 minutes.

8. 8

   Remove the foil or lid and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the rice has absorbed all the liquid and is tender. If the rice is dry but the chicken needs more time, add a splash more broth. If the chicken is done but the rice needs more time, re-cover and continue baking briefly.

9. 9

   Garnish with the remaining fresh parsley before serving.