Lemony Garlic One Pan Lebanese Chicken and Rice Bake

Chicken and Rice Tray Bake

Emily A.

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.

5 from 4 votes

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Prep Time 10

Cook Time 1

Course Main Course

Cuisine Mediterranean

Servings

Ingredients

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

Instructions

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

Notes

This recipe goes great with roasted apsaragus

Keyword chicken thighs and rice, chicken thighs traybake, lemon chicken traybake