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Lemony Garlic One Pan Lebanese Chicken and Rice Bake

One Pan Oven Baked Mediterranean Chicken and Rice

5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr

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

  • 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