If you’re looking for a simple yet comforting one-pan meal, this Baked Chicken with Lemon Rice recipe is exactly what you need. Juicy, golden chicken paired with fragrant lemony rice creates the perfect weeknight dinner — easy to prepare, full of flavor, and loved by the whole family.

This dish brings together the best of Mediterranean cooking: fresh lemon, good olive oil, and wholesome ingredients baked together until everything is perfectly tender.

The rice absorbs the chicken broth and citrus, becoming rich and aromatic, while the chicken turns crispy on the outside and juicy on the inside. It’s the kind of meal that feels both hearty and refreshing.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

4-6 boneless chicken thighs

2 cups long grain rice or basmati

3 ½ cups chicken broth

Juice and zest of 2 lemons

3–4 garlic cloves, minced

1 small onion, finely chopped

3 tbsp olive oil

1 tsp paprika

1 tsp dried thyme or oregano

Salt & black pepper

Directions

Marinate the chicken
Rub the chicken thighs with olive oil, paprika, salt, pepper, and a little lemon zest. Let them sit for 20 minutes.

Sauté aromatics
In a large ovenproof skillet or baking dish, heat some olive oil and sauté the onion and garlic until soft and fragrant.

Prepare the rice
Add the rice and stir for 1–2 minutes to lightly toast. Pour in the chicken broth, lemon juice, and a bit more zest.

Bake
Place the chicken thighs on top of the rice, skin side up. Cover with a lid or foil and bake in a preheated oven at 375°F (190°C) for 20 – 25 minutes.
Remove the cover and bake for another 10–15 minutes, until the chicken is golden and the rice is tender.

Serve
Garnish with fresh parsley or thyme and serve with lemon wedges.