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Herb chicken thighs served with rice, garnished with fresh herbs.

Lemon Chicken Thighs and Rice

A balanced dish combining tender chicken, vibrant greens, and hearty rice, infused with zesty lemon and garlic flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the marinade

  • 5 chicken thighs (bone-in and skin-on) Bone-in and skin-on for best flavor.
  • 3 tbsp olive oil
  • 2 lemons (juiced)
  • 2.5 tsp dijon mustard
  • 4 cloves garlic (minced) Total of 7 cloves used in the recipe.
  • 1.5 tsp oregano Total of 3 tsp oregano used in the recipe.
  • 1 tsp thyme
  • 0.75 tsp salt Total of 1.5 tsp salt used in the recipe.
  • 0.5 tsp pepper Total of 0.75 tsp pepper used in the recipe.
  • 0.5 tsp smoked paprika

For the rice and vegetables

  • 1.5 tbsp olive oil Additional for cooking.
  • 1 medium onion (diced)
  • 2.5 cups spinach
  • 3 cloves garlic (freshly minced) Additional positive impact on flavor.
  • 1.5 tsp oregano
  • 1 cup rice White or brown rice may be used.
  • 2 cups chicken stock Use seasoned for added flavor.
  • 0.75 tsp salt Final adjustment if needed.
  • 0.25 tsp pepper Final adjustment if needed.
  • fresh parsley (chopped) For garnish.
  • 1 lemon (cut into wedges) For serving.

Instructions
 

Preparation

  • In a mixing bowl, combine the olive oil, juice from two lemons, dijon mustard, minced garlic, oregano, thyme, salt, pepper, and smoked paprika to create the marinade.
  • Place the chicken thighs in a large bowl or a resealable bag and pour the marinade over them. Ensure that each piece is well-coated and let it marinate.

Cooking

  • In a skillet, heat the additional olive oil over medium heat. Add the diced onion and sauté until soft and translucent.
  • Add the fresh spinach and additional minced garlic to the skillet and sauté until the spinach has wilted.
  • Stir in the rice, mixing it well with the onion and spinach.
  • Pour the chicken stock into the skillet, bring to a gentle simmer, and season with salt and pepper to taste. Nestle the marinated chicken thighs atop the rice.
  • Cover the skillet and let it cook until the rice absorbs the liquid and the chicken is fully cooked.
  • Sprinkle fresh parsley on top before serving.

Notes

Make sure to marinate the chicken long enough for flavor and check the rice consistency while cooking. You can add other vegetables as desired.
Keyword chicken thighs, Lemon Chicken, One-Pan Meal, rice