Ingredients
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8 bone-in chicken thighs
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⅓ cup extra-virgin olive oil
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¼ cup fresh lemon juice
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4 garlic cloves, minced
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1 tablespoon dried oregano
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2 teaspoons dried thyme
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2 teaspoons Dijon mustard
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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2 cups long-grain rice (e.g., jasmine or basmati)
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4 cups chicken broth (or water)
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2 tablespoons olive oil (for rice sautéing)
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Optional: lemon slices and fresh parsley for garnish
Instructions
Step 1 – Make the Marinade:
In a bowl, whisk together the extra-virgin olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Step 2 – Marinate the Chicken:
Place the chicken thighs in a large bowl or resealable bag, pour the marinade over them, and coat evenly. Refrigerate for 1–2 hours (up to 8 hours for stronger flavor).
Step 3 – Prepare the Rice:
Rinse the rice under cold water to remove excess starch. In a large oven-safe skillet or baking dish, heat 2 tablespoons olive oil and toast the rice for 2–3 minutes until lightly golden.
Step 4 – Combine Chicken and Rice:
Pour in the chicken broth and bring it to a simmer. Place the marinated chicken thighs (skin-side up) on top of the rice, along with any leftover marinade.
Step 5 – Bake:
Preheat the oven to 350°F (180°C). Cover the dish with foil and bake for 40–45 minutes. Remove the foil in the last 10 minutes to allow the chicken to brown and crisp.
Step 6 – Serve:
Once the chicken reaches an internal temperature of 175°F (80°C), remove it from the oven. Garnish with lemon slices and fresh parsley before serving.
Notes
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For extra crispy chicken skin, broil for 2–3 minutes at the end of cooking.
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Substitute brown rice for added fiber, but increase the cooking time by 10–15 minutes.
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Add vegetables (like carrots, peas, or bell peppers) for a complete one-pot meal.
- Prep Time: 15 minutes (plus 1–2 hours marinating)
- Cook Time: 45 minutes
- Category: Dinner / Main Course
- Method: Baked, One-Pot
- Cuisine: American / Mediterranean
- Diet: Gluten Free