Lemon Herb Baked Chicken and Rice
"A comforting one-pan meal featuring tender, seasoned chicken thighs baked to perfection with fluffy jasmine rice, fragrant lemon, and aromatic herbs. This dish is simple to prepare and packed with flavor, ideal for a satisfying weeknight dinner."
Ingredients
All Steps
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season generously all over with salt and black pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside.
Add the chopped yellow onion and minced garlic to the skillet, sauté for 2-3 minutes until softened and fragrant.
Stir in the jasmine rice, coating it in the pan drippings. Cook for 1 minute.
Pour in the chicken broth and bring to a simmer. Add the fresh rosemary and thyme sprigs. Squeeze in the juice from half a lemon and add a few thin lemon slices to the skillet.
Nestle the seared chicken thighs back into the rice mixture in the skillet.
Cover the skillet tightly with a lid or aluminum foil. Bake for 25-30 minutes, or until the rice is cooked through and fluffy, and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest, covered, for 5 minutes before serving. Discard the herb sprigs and lemon slices if desired before serving.