Oven-Baked Chicken and Rice with Lemon and Herbs
There’s something timeless about a pan of golden, oven-baked chicken resting on a bed of perfectly cooked rice. It’s hearty, comforting, and deeply satisfying—exactly the kind of meal that brings everyone to the table without needing anything fancy.
This oven-baked chicken and rice recipe is one of my favorite reliable dinners. The chicken roasts directly over the rice, allowing all those savory juices to drip down and infuse every grain with flavor. The result? Juicy chicken with crispy skin and tender, lemon-kissed rice that practically cooks itself.
If you love easy one-pan dinners like my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit, this recipe is about to become a regular in your rotation.
Why I Love This Recipe
As a food writer and home cook, I’m always looking for meals that check three boxes: simple ingredients, minimal cleanup, and big flavor. This recipe delivers all three.
- It uses pantry staples.
- Everything cooks in one oven-safe pan.
- The lemon and herbs add brightness without overpowering the dish.
- It’s family-friendly but elegant enough for guests.
It’s the kind of recipe that feels like you worked harder than you actually did.
Ingredients
Protein
- 6 bone-in, skin-on chicken thighs
Produce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Zest and juice of 1 lemon
- Fresh parsley, for garnish
Pantry & Grains
- 1½ cups long-grain white rice (uncooked, rinsed)
- 2½ cups low-sodium chicken broth
Seasonings
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- Extra salt and pepper to taste
Oils & Dairy
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Ingredient Swaps & Notes
- Chicken thighs vs. breasts: Thighs stay juicier and are more forgiving, but you can use bone-in chicken breasts (adjust cooking time).
- Rice: Long-grain white rice works best. Avoid instant rice—it won’t cook properly in this method.
- Broth: Homemade or store-bought is fine, just keep it low sodium so you control the seasoning.
- Herbs: Fresh thyme or oregano can be substituted (use about 1 tablespoon fresh for every ½ teaspoon dried).
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Season the Chicken
Pat the chicken thighs dry. Season with salt, pepper, garlic powder, onion powder, paprika, and a little lemon zest. Set aside.
3. Sauté the Aromatics
In a large oven-safe skillet or Dutch oven, heat olive oil and butter over medium heat.
Add chopped onion and cook until softened (about 3 minutes).
Stir in minced garlic and cook for 30 seconds until fragrant.
4. Toast the Rice
Add rinsed rice, oregano, thyme, bay leaf, and a pinch of salt and pepper. Stir for 1–2 minutes to lightly toast the rice and build flavor.
5. Add Broth and Lemon Juice
Pour in the chicken broth and the juice of half the lemon. Stir and bring to a gentle simmer.
6. Nestle the Chicken
Place the seasoned chicken thighs skin-side up on top of the rice. Cover tightly with a lid or foil.
7. Bake
Bake covered for 35 minutes.
Remove the cover and bake another 15–20 minutes, until the chicken skin is golden and the rice is tender.
8. Rest and Serve
Let the dish rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Tips for Success
- Rinse your rice to remove excess starch and prevent gumminess.
- Make sure the pan is tightly covered during the first stage of baking to trap steam.
- If your rice needs a little more time, add a splash of hot broth and cover for another 5 minutes.
- For extra crispy skin, broil for 2–3 minutes at the end (watch carefully).
Serving Suggestions & Pairings
This dish is hearty enough to stand on its own, but here’s how to build a full menu:
Start with an appetizer like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests.
Pair it with a refreshing drink such as This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to complement the citrus notes in the chicken.
For dessert, you can’t go wrong with something comforting and nostalgic like This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
Nutritional Information (Per Serving – Approximate)
- Calories: 520
- Protein: 32g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 2g
- Sodium: 480mg
Values may vary based on ingredient brands and portion size.
Storage & Leftover Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave with a splash of broth to keep the rice moist.
- Freeze for up to 2 months in freezer-safe containers.
- Shred leftover chicken and use it in wraps, salads, or soups.
More Recipes You’ll Love
If you enjoy hearty comfort meals, be sure to try:
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- Classic Spaghetti Recipe with Homemade Sauce
They’re simple, satisfying, and perfect for feeding a hungry family.
Final Thoughts
This oven-baked chicken and rice recipe proves that you don’t need complicated techniques or fancy ingredients to create a deeply satisfying meal. With one pan and a handful of pantry staples, you get crispy, juicy chicken and flavorful rice every single time.
If you give this recipe a try, I’d love to hear how it turns out for you. Leave a comment, share your twist on it, and don’t forget to follow along for more comforting, practical recipes straight from my kitchen to yours.
Happy cooking!
— Jason Griffith
