Lemon Herb Chicken and Rice Bake
Lemon Herb Chicken and Rice Bake
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a large 9x13 inch baking dish, combine the rinsed long-grain white rice, chicken broth, lemon zest, lemon juice, minced garlic, chopped fresh parsley, chopped fresh oregano, olive oil, salt, and black pepper. Stir well to combine.
⏱️ 5 min
- 3
Add the cut chicken thigh pieces to the rice mixture in the baking dish. Gently stir to ensure the chicken is evenly distributed and submerged in the liquid.
⏱️ 3 min
- 4
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 5
Bake for 30 minutes. After 30 minutes, carefully remove the foil and stir the rice and chicken. The rice should be partially cooked.
⏱️ 30 min•🌡️ 375
- 6
Return the baking dish to the oven, uncovered, and continue to bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the rice is tender and has absorbed all the liquid. If the rice is still a bit firm, you can add a splash more broth and cover for an additional 5-10 minutes.
⏱️ 20 min•🌡️ 375
- 7
Once cooked, remove the baking dish from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min
- 8
Garnish with additional fresh parsley and serve with lemon wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken and Rice Bake
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a large 9x13 inch baking dish, combine the rinsed long-grain white rice, chicken broth, lemon zest, lemon juice, minced garlic, chopped fresh parsley, chopped fresh oregano, olive oil, salt, and black pepper. Stir well to combine.
⏱️ 5 min - 3
Add the cut chicken thigh pieces to the rice mixture in the baking dish. Gently stir to ensure the chicken is evenly distributed and submerged in the liquid.
⏱️ 3 min - 4
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 5
Bake for 30 minutes. After 30 minutes, carefully remove the foil and stir the rice and chicken. The rice should be partially cooked.
⏱️ 30 min•🌡️ 375 - 6
Return the baking dish to the oven, uncovered, and continue to bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the rice is tender and has absorbed all the liquid. If the rice is still a bit firm, you can add a splash more broth and cover for an additional 5-10 minutes.
⏱️ 20 min•🌡️ 375 - 7
Once cooked, remove the baking dish from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min - 8
Garnish with additional fresh parsley and serve with lemon wedges, if desired.
⏱️ 1 min