One-Pan Lemon Chicken and Rice

Published by @thrice · August 17, 2026

Chicken thighs roast on top of the rice so every drop of the pan juices lands in dinner.

Total time
60 min
Serves
4
Per serving
610 cal · 35p / 30f / 48c

Ingredients

  • 6 chicken thighs — bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon olive oil
  • 1 onion — diced
  • 3 cloves garlic — minced
  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups chicken broth
  • 1 lemon
  • 2 tablespoons fresh parsley — chopped

Steps

  1. 1

    Season the 6 chicken thighs all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 teaspoons dried oregano.

  2. 2

    Heat the 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown the thighs skin-side down for 6 minutes until deep golden, then move them to a plate. Preheat the oven to 375°F.

  3. 3

    Pour off all but a thin film of fat. Cook the 1 onion and 3 cloves garlic for 3 minutes until soft. Stir in the 1 1/2 cups long-grain white rice and toast for a minute.

  4. 4

    Add the 2 1/2 cups chicken broth, the zest and juice of the 1 lemon, and a pinch of salt. Bring to a simmer, then nestle the thighs on top, skin up.

  5. 5

    Transfer to the oven and bake uncovered for 30 minutes, until the rice is tender and the chicken reads 175°F at the bone. Rest for 5 minutes, then shower with 2 tablespoons fresh parsley.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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