Ingredients
- Chicken Thighs (Bone-in, Skin-on): Provides maximum flavor and stays incredibly moist during baking. You can also use boneless, skinless thighs if preferred, but bone-in adds richness.
- Long-Grain Rice: Forms the base of the bake, absorbing the delicious chicken and lemon flavors as it cooks. Basmati or Jasmine rice also work well for their fragrant aroma.
- Chicken Broth: The cooking liquid for the rice and chicken, adding depth of flavor. Low sodium broth is recommended to control salt levels.
- Lemons: Both the zest and juice are used to impart a bright, zesty flavor. Fresh lemons are essential for the best taste.
- Fresh Thyme: Provides a distinctive herbaceous aroma and flavor that complements the lemon beautifully. Fresh thyme is preferred, but dried can be used in a pinch.
- Onion: Adds a savory base note to the dish and softens beautifully during baking, adding sweetness and texture.
- Garlic: Essential for savory flavor, garlic infuses the entire bake with its pungent aroma and taste. Freshly minced garlic is recommended.
- Olive Oil: Used to sauté the vegetables and adds richness to the dish. Extra virgin olive oil is a healthy and flavorful choice.
- Salt: Enhances all the flavors of the dish. Kosher salt or sea salt is recommended.
- Black Pepper: Adds a touch of spice and depth of flavor. Freshly ground black pepper is always best.
- Optional: Fresh Parsley: For garnish, adds a pop of color and fresh herbaceousness.
Instructions
- Preheat the Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). While the oven is preheating, wash and dry your chicken thighs thoroughly. Patting them dry helps ensure crispy skin (if using skin-on). Rinse the long-grain rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy. Peel and chop the onion into small dice. Mince the garlic cloves. Zest one lemon, being careful to only zest the yellow part and avoid the bitter white pith. Juice both lemons – you’ll need both zest and juice for the recipe. Chop the fresh thyme leaves, discarding the woody stems. If using fresh parsley for garnish, chop it finely now and set aside.
- Sauté Aromatics: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic to the skillet and sauté for another minute, until fragrant, being careful not to burn the garlic. Sautéing the onion and garlic first builds a flavorful base for the entire dish.
- Add Rice and Broth: Add the rinsed long-grain rice to the skillet with the sautéed onions and garlic. Stir to coat the rice grains with the oil and aromatics. Pour in the chicken broth and lemon juice. Stir well to combine everything and ensure the rice is evenly distributed in the liquid.
- Season and Add Lemon Zest and Thyme: Season the rice mixture generously with salt and black pepper. Remember that the chicken broth may already contain some salt, so taste and adjust seasoning accordingly. Add the lemon zest and chopped fresh thyme to the skillet. Stir everything together to distribute the seasonings and herbs throughout the rice and broth.
- Arrange Chicken: Place the chicken thighs on top of the rice mixture in a single layer. If using skin-on chicken, position the chicken skin-side up. This will allow the skin to crisp up nicely during baking. Ensure the chicken is nestled slightly into the rice mixture but not fully submerged, allowing the rice to cook properly around it.
- Bake: Transfer the skillet or Dutch oven to the preheated oven. Bake uncovered for 40-45 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The rice should be fluffy and tender, and most of the liquid should be absorbed. If the rice seems dry before the chicken is cooked through, you can add a little more chicken broth, about ¼ cup at a time, and continue baking.
- Rest and Garnish (Optional): Once the chicken is cooked through and the rice is tender, remove the skillet from the oven. Let the dish rest for 5-10 minutes before serving. This resting time allows the juices to redistribute in the chicken, making it even more moist and flavorful, and allows the rice to finish absorbing any remaining liquid. Garnish with fresh parsley, if desired, just before serving to add a fresh, vibrant touch.
- Serve: Serve the Lemon Thyme Chicken and Rice Bake hot, directly from the skillet or Dutch oven. Spoon portions onto plates, ensuring each serving includes both chicken and rice.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 35g