Lemon Herb Chicken and Rice

Name: Lemon Herb Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1½ lb Chicken Thigh; 1 tsp Salt; ½ tsp Black Pepper; 1 tbsp Olive Oil; 1 Onion; 3 cloves Garlic; 10½ oz White Rice; 1 tsp Oregano; 2 cups Chicken Broth; 5½ oz Peas; 1 Lemon; ½ oz Fresh Parsley

By Eatpace

Chicken thighs bake over herb-seasoned rice, then get a finish of lemon and parsley. The rice and chicken cook together in one oven-safe skillet.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 557; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Chicken thighs served over lemon herb rice with peas and parsley.

45 min

Method

6 steps Oven 400°F 10 min prep · 35 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Pat the Chicken Thigh dry and season with half the Salt and all the Black Pepper.

Cook

Step 2. Heat the Olive Oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden on both sides, about 4 minutes; transfer to a plate. It will finish cooking in the oven.
Step 3. Reduce the heat to medium. Add the Onion and cook until softened, about 3 minutes. Stir in the Garlic, White Rice and Oregano until fragrant, about 1 minute.
Step 4. Stir in the Chicken Broth and the rest of the Salt; bring to a simmer. Nestle the chicken and any juices into the rice. Cover tightly and bake until the rice is tender and the chicken is cooked through, about 22 minutes.

Finish & serve

Step 5. Remove the skillet from the oven and scatter the Peas over the rice. Cover and let stand off the heat until the peas are hot and the remaining liquid is absorbed, about 5 minutes.
Step 6. Transfer the chicken to plates. Fluff the rice with the zest and juice of the Lemon and the Fresh Parsley, then serve alongside the chicken.

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Tips

Good to know

Check that the chicken reaches 165°F in the thickest part; if needed, cover and return the skillet to the oven for a few more minutes.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, then reheat until steaming hot.

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