This chicken thigh traybake recipe is an easy and healthy one pan herb chicken and rice. If you are looking for an easy recipe for chicken thighs with rice, this one is it. Inspired by Mediterranean flavors, this lemon chicken traybake is mouthwateringly delicious.Jump to Recipe
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Quick, easy, healthy, and super tasty, that's how this dish is! No Mediterranean Chicken and Rice recipe couldn't be any easier. It's all in one pan and the family will love it! The flavor of this dish is deep, yet easy, with just the right amount of lemon and garlic, along with other Lebanese spices.
Mediterranean food is quite simple and extraordinarily tasty. It uses fresh ingredients like lemons and mint, and healthy oils like olive oil. Garlic is a staple in many dishes, which also is quite an immune booster. So if you follow a Mediterranean diet or are just looking for something new, you found the right place. You can read even more about what is Mediterranean and Lebanese food if you click on that link.
This recipe began one day when I wanted to have oven baked chicken and rice, but I wanted to do it all in one pan, and have the delicious Mediterranean flavors in it. I don't know if this is considered a casserole or not, but whatever it is, it's easy and it's a one pan meal!
I looked up some recipes, but more so just to get an idea of how to make chicken and rice in one pan in the oven. Finally, I came across this oven baked chicken and rice recipe from Cafe Delites which had the template I wanted for baking it, but I made it my own Lebanese way.
They have some great tips, one of which I will give you also. Use boneless skinless chicken thighs and boneless skinless chicken breasts. If you use the bone in and skin on chicken, your rice will be hard underneath because of all of the fat.
I have done this recipe alot and have taken the trial and error out so that when you try to bake chicken and rice in one pan, you don't have to worry weather it will turn out or not. Follow my steps and it will turn out great!
The ingredients for this baked chicken with rice are:
- long grain white rice
- boneless skinless chicken thighs
- chicken stock
- olive oil
- lemon juice
- dried mint leaf
- black pepper
How to make one pan chicken and rice
Let's start with the rice. Pour long grain white rice evenly into the bottom of a 13" x 9" pan with deep sides. Heat up water, chicken stock, 1 clove minced garlic, 1 teas salt and a dash of cinnamon in a pot. When it begins to simmer, pour it over the rice.
Now for the lemon and garlic marinade, mix together lemon juice, olive oil, minced garlic and the rest of the spices. It will separate, I just whisk it together before I pour it over the chicken.
Place chicken pieces on top the rice. The water will partially cover the chicken. Spoon half of the olive oil mixture over the chicken pieces. It will all kind of run together, but that is the beauty of this dish. All of that lemony garlic mixture with those spices bake together with the rice and chicken, and it's almost too good to be true!
Now COVER it with foil and place it in the oven. Let it bake for 35-40 minutes then spoon the rest of the olive oil mixture onto the chicken. Let it bake for another 20-30 minutes UNCOVERED until the rice is done.
This goes really well with roasted asparagus. Mmmmmm! That just makes my mouth water. Your family will devour this! Enjoy!
🥗 Side dishes
Check out these other popular recipes from A Pinch Of Adventure!
- Dark Chocolate Mousse
- Lebanese Cucumber Salad With Yogurt and Mint
- Instant Pot Braised Beef Ragu
- Shirazi Salad
- Lebanese Tabouli Recipe (Tabbouleh Salad)
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Chicken and Rice Tray Bake
- 3 Chicken breasts boneless skinless
- 3 Chicken thighs boneless skinless
- 2 ½ cups White Rice long grain
For The Cooking Liquid
- 2 ¾ cups Water
- 2 cups Chicken stock
- 1 clove Garlic minced
- 1 teas Salt
- 1 dash cinnamon
For the Olive Oil Mixture
- ⅓ cup Olive Oil
- 1 ½ Lemons juiced (about ⅓ cup)
- 5 cloves Garlic Minced
- 1 teas Dried mint
- 1 teas Salt
- ½ teas Dried basil
- ¼ teas Cinnamon heaping
- ¼ teas Pepper heaping
- ¼ teas Oregano
- Preheat oven to 375°
- Evenly spread the rice in the bottom of a 13" x 9" pan
- Heat the cooking liquids together in a saucepan and once it starts to simmer pour it over the rice
- Place chicken pieces on top of the rice in the water, they will be partially covered by the water
- Whisk together the lemon, garlic and olive oil marinade
- Spoon half of the mixture over the chicken pieces
- Cover with foil and put it in the oven for 35-40 minutes
- After it has baked for 35-40 minutes spoon the rest of the marinade over the chicken and cook UNCOVERED for another 20 minutes or until the rice is tender and has absorbed all of the cooking liquid
- Serve and enjoy