Who doesn’t need a new weeknight chicken recipe?! And an easy one at that! For my Baked Lemon Chicken & Rice, you can use chicken breasts or thighs (we used a combination!), brown rice or white (we used brown) and one pot. Simple as that, friends! Enjoy!
This recipe serves four to six. If you do not have an oven-safe skillet or pan, then just transfer your mixture into a 9×13 baking dish before placing in the oven.
6 pieces of chicken (breasts, thighs or a combination), not frozen
salt and pepper (or a good chicken seasoning!)
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
2 cups of uncooked rice (we used brown rice)
2 cups of chicken stock
2 lemons (you will need the zest and juice from one and the other, sliced)
Preheat oven to 350 degrees.
Season your chicken with salt and pepper pretty liberally on both sides. Next, in a large (oven-safe pan), brown up your chicken over medium-high heat in a drizzle of EVOO. Brown each side 4 to 6 minutes. Once your chicken is browned, remove from pan to a plate for just a moment. Return to your hot skillet and add in another drizzle of EVOO along with your onion and a pinch more salt and pepper. Saute until onion becomes tender. After that, add your chicken back into your pan followed by your rice, stock, and the zest and juice of one lemon. Bring everything up to a boil. Next, slice your second lemon and add it to your pan followed by a sprinkle of rosemary. At this point, pop your chicken and rice into the oven and bake about 20 minutes.
After about 20 minutes, remove your chicken and rice from the oven and serve.
The perfect weeknight chicken recipe!