I absolutely love quick and easy one-pan meals for dinner! Today, I’m excited to share one of my all-time favorites: one-pan baked chicken and rice. This simple recipe is a lifesaver for busy weeknights! It features tender chicken thighs, long-grain rice, and a generous mix of veggies, all baked together in a single dish. As everything cooks, the rice and vegetables soak up the flavorful juices from the chicken, creating an incredibly tasty and satisfying meal.
INGREDIENTS
- 1 tablespoon olive oil
- 700 g chicken thighs, bone-in, skin-on
- 1 cup onion, chopped
- 1 cup carrot, chopped
- ¾ cup celery, chopped
- 1.5 tablespoons garlic, minced
- 2.5 cups chicken broth
- 1 tablespoon lemon juice
- 1⅓ cups long-grain rice
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Preheat the oven to 220°C (420°F).
- Pat the chicken thighs dry with a paper towel, then season them with salt and pepper. Set aside.
- Heat olive oil in a large oven-safe pot. Place the chicken thighs skin-side down and sear until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside on a plate.
- In the same pot, sauté the chopped carrots, onion, and celery for 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and lemon juice, bringing the mixture to a boil.
- Stir in the rice, then remove the pot from heat. If your pot isn’t oven-safe, transfer the mixture to a baking dish.
- Sprinkle Italian seasoning and paprika on both sides of the chicken thighs, then place them on top of the rice mixture. Cover the dish tightly with aluminum foil.
- Bake for 30-35 minutes, or until the rice is tender and the chicken is fully cooked.
- Garnish with chopped parsley and serve warm.
NOTES
- Avoid overcrowding the pan to ensure even cooking for the chicken. If needed, use a larger baking dish (a 22 cm dish works well).
