Baked Lemon Herb Chicken and Brown Rice

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 65 minutes, serves 4 people. Serve hot directly from the baking dish. Garnish with plenty of fresh chopped parsley and extra lemon wedges. Accompanied by steamed green beans or roasted …

Cuisine: Mediterranean Type: Dinner Time: 65 min Servings: 4 Calories: 548 per serving
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Nutrition Information

Each serving contains approximately 548 calories and 40.0g of protein. Macronutrients include 61.0g carbohydrates and 16.0g fats per serving.

Per Serving

Calories
548
Protein
40.0g
Carbohydrates
61.0g
Fats
16.0g

Total

Calories
2192
Protein
160.0g
Carbohydrates
244.0g
Fats
64.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Thighs
    Trimmed of visible fat, cut into 1-inch bite-sized pieces
  • 1.5 cup Brown Basmati Rice
    Uncooked, thoroughly rinsed and drained
  • 2.5 cup Low-Sodium Chicken Broth
    Or vegetable broth, heated slightly
  • 2.0 tbsp Extra Virgin Olive Oil
    Divided use
  • 1.0 whole Yellow Onion
    Medium size, finely diced
  • 3.0 clove Garlic
    Fresh, minced
  • 2.0 whole Lemon
    1 zested and juiced (approx 3 tbsp juice), 1 cut into wedges
  • 1.0 tsp Dried Oregano
    Crushed
  • 0.5 tsp Dried Thyme
    Dried leaves
  • 1.0 tsp Kosher Salt
    Divided, or to taste
  • 0.5 tsp Black Pepper
    Freshly ground
  • 0.25 cup Fresh Parsley
    Leaves only, chopped (for garnish)

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Preparation

  1. Preheat oven to 375°F (190°C) and arrange rack in the middle position.
  2. Set out a large oven-safe Dutch oven with lid (or deep skillet and 9x13 baking dish with foil).
  3. Place 1.5 cups (285g) brown basmati rice in a fine-mesh strainer and rinse under cold water until water runs clear; set aside to drain.
  4. Wash 2 lemons and 0.25 cup (60ml) fresh parsley; dry thoroughly.
  5. Zest one lemon, then juice it to yield approximately 3 tbsp (45ml); cut the second lemon into wedges.
  6. Finely dice 1 medium yellow onion and mince 3 garlic cloves.
  7. Measure 1 tsp (5ml) dried oregano, 0.5 tsp (2.5ml) dried thyme, 1 tsp (5ml) kosher salt, and 0.5 tsp (2.5ml) black pepper into a small prep bowl.
  8. Trim 1.5 lb (680g) chicken thighs of visible fat and cut into 1-inch (2.5cm) bite-sized pieces; sprinkle with half of the salt and pepper mixture.
  9. Measure 2.5 cups (600ml) chicken broth and warm slightly in microwave or saucepan.

2. Sauté Aromatics

  1. Heat 1 tbsp (15ml) olive oil in the Dutch oven over medium-high heat.
  2. Add the diced onion and sauté until translucent and soft.
  3. Add the minced garlic and cook, stirring constantly, until fragrant.

3. Assemble Rice Base

  1. Add the drained brown rice and remaining 1 tbsp (15ml) olive oil to the pot; stir to coat grains.
  2. Pour in the warm broth, lemon juice, lemon zest, and the remaining herb/spice mixture.
  3. Stir well to combine and bring the liquid to a gentle simmer.

4. Add Chicken and Bake

  1. Nestle the seasoned chicken pieces evenly on top of the rice mixture (do not stir them in completely).
  2. Cover the pot tightly with the lid (or seal tightly with foil if using a baking dish) and transfer to the oven.
  3. Bake undisturbed until the liquid is fully absorbed and rice is tender.

5. Rest and Serve

  1. Remove from oven and let stand, covered, to allow rice to finish steaming.
  2. Remove lid, fluff rice gently with a fork, stir in chopped parsley, and serve with lemon wedges.

Plating

  1. Gently fluff the cooked brown rice with a fork to separate the grains and mix in the caramelized onions and pan juices.
  2. Spoon a generous bed of the herb-infused rice into the center of a warm, shallow bowl or dinner plate.
  3. Arrange the chicken thigh pieces atop the rice, keeping the golden-brown exterior facing upward for visual appeal.
  4. Scatter the freshly chopped parsley liberally over the dish to add a vibrant pop of fresh green color.
  5. Place a fresh lemon wedge on the rim of the plate and wipe any drips from the edges for a clean, professional finish.

Family Beverage

Chilled sparkling water infused with fresh cucumber slices, mint leaves, and a squeeze of lemon

Alcohol Beverage

Crisp Sauvignon Blanc or a dry Pinot Grigio

Serving Suggestions

Serve hot directly from the baking dish. Garnish with plenty of fresh chopped parsley and extra lemon wedges. Accompanied by steamed green beans or roasted asparagus, this dish forms a complete, balanced plate.

Notes

This recipe utilizes brown rice instead of white rice to provide essential whole grains and fiber. Rinsing the rice thoroughly is crucial for the best texture. Boneless, skinless chicken thighs are chosen for their ability to stay moist during the longer cooking time required for brown rice. Ensure the chicken broth used is low-sodium to maintain a heart-healthy profile. Fresh herbs can be substituted for dried ones by tripling the amount.

Storage

Allow the chicken and rice to cool to room temperature within two hours of cooking to ensure safety. Transfer the leftovers into airtight containers, packing them firmly to minimize air exposure and keep the brown rice moist. Refrigerate immediately and consume within 3 to 4 days.

Freezing

Portion the cooled dish into freezer-safe containers or heavy-duty freezer bags, leaving a small amount of space for expansion. Label with the date and freeze for up to 3 months. For best results, thaw thoroughly in the refrigerator overnight before reheating with a splash of water or broth to steam the rice back to a fluffy texture.

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