Description
This delicious one-pan Chicken Thighs and Rice recipe combines tender, marinated bone-in chicken thighs with fragrant, toasted long-grain rice cooked in savory chicken broth. The chicken is marinated in a zesty blend of olive oil, lemon juice, garlic, and herbs, then baked together with the rice to create a flavorful, comforting meal perfect for family dinners or entertaining guests.
Ingredients
For the Chicken Marinade
- 8 bone-in chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Rice
- 2 cups long-grain rice (e.g., jasmine or basmati)
- 4 cups chicken broth (or water)
- 2 tablespoons olive oil (for rice sautéing)
Optional Garnishes
- Lemon slices
- Fresh parsley
Instructions
- Make the Marinade: In a bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until fully combined to form a flavorful marinade.
- Marinate the Chicken: Place the bone-in chicken thighs in a large bowl or resealable bag, pour the marinade over them, and ensure all pieces are coated evenly. Refrigerate for 1 to 2 hours, or up to 8 hours if you desire a stronger flavor infusion.
- Prepare the Rice: Rinse the long-grain rice under cold water to remove excess starch. In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium heat. Add the rice and toast it for 2 to 3 minutes until it becomes lightly golden and fragrant.
- Combine Chicken and Rice: Pour in the chicken broth and bring it to a gentle simmer on the stovetop. Arrange the marinated chicken thighs skin-side up on top of the rice, along with any leftover marinade to enhance flavor.
- Bake: Preheat your oven to 350°F (180°C). Cover the skillet or baking dish with aluminum foil to trap steam and bake for 40 to 45 minutes. During the last 10 minutes of baking, remove the foil to let the chicken brown and crisp beautifully on top.
- Serve: Check that the chicken has reached an internal temperature of 175°F (80°C) for safe consumption. Remove from the oven and garnish with fresh lemon slices and chopped parsley before serving to add brightness and color.
Notes
- Marinating the chicken longer enhances flavor but is optional if short on time.
- Using bone-in thighs keeps the meat juicy and flavorful during baking.
- To make this dish gluten free, ensure the chicken broth is gluten free.
- Rice can be rinsed thoroughly to prevent stickiness, improving texture.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
