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One Pan Baked Chicken and Rice

Name: One Pan Baked Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 lb (900g) of bone-in chicken thighs with the skin removed (4 to 6 thighs); 1 tsp of dried oregano; 1 tsp of garlic powder; 1 tsp of sweet paprika; 0.75 tsp of fine salt; 0.5 tsp of onion powder; 0.5 tsp of ground black pepper; 0.25 cup of extra-virgin olive oil, divided; 1 small of onion, finely chopped; 1 clove of garlic, minced; 2 cups (400g) of long grain rice, such as Basmati; 3 cups (750ml) of light chicken stock, at room temperature; 1 of lemon, sliced into 5mm- (1/4-inch-) thick rounds

Emily Rhodes

October 8, 2021

This is the sort of weeknight dish I return to over and over again. It's simple to prepare, tastes like a million bucks, and can be varied with different seasonings. All you need is a salad and you've got dinner sorted. I've used bone-in chicken thighs for this dish for the best flavor. They do, however, need to be skinless, as skin-on thighs will make the finished dish too greasy. It’s easy to remove the skin yourself. If you want to use boneless, skinless thighs instead, take 8 to 10 minutes off of the cooking time. (The rice will still be done.)

Serves

Prep Time

00:15

Cook Time

00:35

4.76 (16)

6404

Ingredients

2 lb (900g)

bone-in chicken thighs with the skin removed (4 to 6 thighs)

1 tsp

dried oregano

1 tsp

garlic powder

1 tsp

sweet paprika

¾ tsp

fine salt

½ tsp

onion powder

½ tsp

ground black pepper

¼ cup

extra-virgin olive oil, divided

1 small

onion, finely chopped

1 clove

garlic, minced

2 cups (400g)

long grain rice, such as Basmati

3 cups (750ml)

light chicken stock, at room temperature

lemon, sliced into 5mm- (1/4-inch-) thick rounds

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 80%

Temp: 356°F

Heat: Rear

2. Prepare Ingredients

While the oven preheats, gather all your ingredients. The cooking of this dish is fairly quick once you get into it, so it helps to have everything ready to go. Trim any excess fat from the chicken. Mix together the oregano, garlic powder, paprika, salt, onion powder, and pepper in a small dish.

3. Season Chicken

Sprinkle with seasoning mix evenly over both sides of the chicken. Drizzle with half of the olive oil and set aside.

4. Soften Onion and Garlic

Rack

Combine the onion and garlic with the remaining olive oil in a heavy baking dish or shallow pot, preferably enameled cast iron. Transfer to the oven and cook until softened, about 6 minutes.

Sous Vide Mode: Off

Steam: 80%

Temp: 356°F

Heat: Rear

00:06 Timer

5. Add Rice and Chicken

Remove the baking dish from the oven. Add the rice and stir to coat the grains with the oil. Carefully pour in the stock, giving the pan a gentle swirl afterwards to make sure the rice is in an even layer. Arrange the chicken pieces on top of the rice and lay slices of lemon between and around the chicken.

6. Cook

Rack

Return the pan to the oven and cook until all the liquid has absorbed into the rice and the chicken is golden and tender, about 35 minutes.

Sous Vide Mode: Off

Steam: 80%

Temp: 356°F

Heat: Rear

00:35 Timer

7. Fluff and Serve

When the cooking time finishes, remove the pan from the oven. Move the chicken and lemon slices to a plate and fluff the rice with a fork. Arrange the chicken and lemon back on top of the rice for serving. Serve immediately.