“I’ve tried countless Chicken and Rice Recipe, but this Mediterranean-inspired one-pan version is my go-to for busy nights. I love how the lemon-herb marinade infuses the chicken with bold flavor while the rice cooks right beneath it, soaking up every savory drop. With crispy skin, fluffy rice, and a rainbow of veggies, it feels like a cozy dinner I whipped up effortlessly. Trust me this dish proves simplicity and taste can live in one pan!”
Ingredients
For the Chicken & Marinade:
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil (for searing)
- Marinade: Juice and zest of 2 lemons, 2 tbsp plain yogurt, 2 tsp Dijon mustard, 3 minced garlic cloves, 1 tsp dried oregano, ⅓ tsp dried thyme, 2 tbsp olive oil, salt, and pepper.
For the Rice:
- 1 diced brown onion, 1 tsp dried oregano, 2 minced garlic cloves, 2 cups chopped baby spinach, 1 grated carrot, 1 cup rinsed long-grain white rice, 1¾ cups chicken stock (adjust as needed), 1 bay leaf, salt, pepper, and parsley/grilled lemon for garnish.
Instructions
- Prepare the Marinade:
In a bowl, whisk together lemon juice/zest, yogurt, mustard, garlic, oregano, thyme, olive oil, salt, and pepper. Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for 2–12 hours to infuse flavors. - Preheat Oven:
Heat the oven to 350°F (180°C). - Sear the Chicken:
Heat olive oil in a large oven-safe skillet or Dutch oven. Sear the chicken thighs skin-side down for 7 minutes until golden. Flip and cook the other side for another 7 minutes. Remove chicken and reserve leftover marinade. - Build the Rice Base:
In the same skillet, sauté diced onion and oregano until softened. Stir in garlic, spinach, and grated carrot. Season with salt and pepper. Add the reserved marinade and rinsed rice, mixing until the rice is evenly coated. - Simmer and Bake:
Pour in chicken stock, add the bay leaf, and bring to a gentle simmer. Arrange the seared chicken thighs on top of the rice (skin facing up). Cover with a lid and bake for 20 minutes. - Crisp the Chicken:
Remove the lid and bake uncovered for 10–15 minutes to crisp the skin. For extra crunch, broil (grill) briefly at the end. - Rest and Serve:
Let the dish rest for 5–10 minutes before fluffing the rice with a fork. Garnish with fresh parsley and grilled lemon slices.
Tips
- Bone-in thighs ensure moist, flavorful meat.
- Adjust chicken stock slightly based on the rice variety used.
- For deeper flavor, marinate the chicken overnight.
Let me know if you’d like further tweaks! 🍋🍚
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Slow Cooker Pot Roast with Vegetables
Crockpot Beef Stew with Tender Vegetables
Why This Chicken and Rice Recipe Works for Busy Nights?
As someone who’s tested dozens of Chicken and Rice Recipes, I can confidently say this one-pan Mediterranean version saves time without skimping on flavor. The marinade does double duty tenderizing the chicken and seasoning the rice while the oven handles most of the work. With crispy-skinned thighs, lemony rice, and veggies like spinach and carrots, it’s a complete meal that feels gourmet, even on hectic evenings.
The Secret to Perfectly Crispy Chicken and Fluffy Rice?
What sets this Chicken and Rice Recipe apart? Cooking the thighs skin-side down first locks in juices, while the rice simmers in a garlicky, oregano-infused broth. Baking everything together melds the flavors: the chicken’s herby marinade drips into the rice, and the oven’s dry heat crisps the skin. It’s a foolproof combo of textures tender meat, fluffy grains, and crunchy edges that makes this dish a standout.
