One Pan Chicken and Rice with Lemon and Herbs
Chicken thighs roasted over herbed rice that absorbs all the chicken fat and stock as it cooks. Everything made in one roasting dish — simple, satisfying, and full of flavour.
What is this dish?
One pan chicken and rice is a method as much as a recipe — chicken thighs roasted on top of seasoned rice that absorbs the chicken fat, stock, and aromatics as it cooks. The result is rice that is far more flavourful than anything cooked separately.
Why you'll love it
One dish goes in the oven and one dish comes out — minimal washing up. The rice is deeply flavoured with lemon, herbs, chicken fat, and stock. The chicken skin is golden and crispy. It is a genuinely effortless weeknight dinner.
When to serve
A midweek family dinner, a no-fuss dinner party dish, or Sunday lunch. It scales easily — simply add more chicken thighs and scale the rice and stock proportionally.
Quick tips
Use hot stock. Don't submerge the chicken — it must sit on top for crispy skin. Don't stir once in the oven. Rest for 5 minutes before serving.
Bone-In Chicken Thighs
Ideal for this method. As the thighs roast, the fat renders from the skin and drips into the rice beneath, basting it in flavour. The bone keeps the meat juicy through the long cooking time.
Chicken Stock
The rice absorbs the stock completely during roasting. Use a good-quality stock — it is the primary flavour source for the rice. Homemade or good shop-bought both work well.
Lemon
Used two ways — the juice goes into the rice for brightness, and sliced rounds placed on top become golden, slightly caramelised, and intensely fragrant during roasting.
Substitution Options
Replace the herbs with za'atar for a Middle Eastern version. Use saffron (a pinch bloomed in 2 tablespoons of warm water) added to the stock for a Moorish-influenced variation. Replace lemon with orange zest and juice for a sweeter, slightly different flavour. Use vegetable stock and chicken legs instead of thighs for a slightly richer result.
Step-by-Step Instructions
Preheat and season the chicken
Preheat the oven to 200°C (fan 180°C). Pat the chicken thighs dry with kitchen paper. In a small bowl, combine the smoked paprika, 1 teaspoon of oregano, salt, and pepper. Rub this spice mix all over the chicken thighs, coating both sides.
Pro Tips:
- •Dry skin is crucial for crispy chicken — pat thoroughly with kitchen paper.
- •Seasoning the chicken separately from the rice allows the spice flavour to concentrate on the chicken.
Build the rice base
In a large, wide oven-safe roasting dish (approximately 30x22cm), combine the rinsed rice, onion, garlic, remaining oregano, thyme, olive oil, lemon juice, and a pinch of salt. Pour in the hot chicken stock and stir to distribute evenly. Lay the lemon rounds on top of the rice.
Pro Tips:
- •Rinsing the rice removes excess starch that can make it gluey — rinse until the water runs clear.
- •The stock must be hot — adding cold stock to the oven dish increases the time before the dish comes to a simmer and causes uneven cooking.
Add the chicken and roast
Place the seasoned chicken thighs on top of the rice, skin-side up. They should sit on top of the rice, not be submerged. Transfer the dish to the oven and roast uncovered for 40–45 minutes until the chicken skin is golden and crispy and the rice has absorbed all the liquid.
Pro Tips:
- •The chicken must sit on top of the rice — if submerged, the skin won't crisp.
- •Check at 40 minutes. If the rice has absorbed all the liquid but the chicken needs more time, add a splash of stock.
Rest and serve
Remove from the oven. The rice should have absorbed all the stock and be fully cooked. Rest for 5 minutes, then scatter with fresh flat-leaf parsley. Serve directly from the roasting dish.
Pro Tips:
- •The 5-minute rest allows any remaining liquid to be absorbed by the rice.
- •Taste the rice before serving — if it needs more seasoning, a little extra salt and a squeeze of lemon lifts it.
Chef's Tips
Techniques that separate good from great
Sear the chicken thighs before adding to the dish
For extra-crispy skin and deeper flavour, sear the seasoned thighs skin-side down in a hot pan for 5 minutes until deeply golden before placing on the rice. The fond left in the pan can be deglazed with a splash of stock and added to the roasting dish.
Use orzo instead of rice for a different texture
Replace the rice with 250g of orzo pasta and reduce the stock to 600ml. The orzo cooks in 25–30 minutes and produces a slightly creamier, more risotto-like result. A popular variation especially in Greek and Cypriot cooking.
Nutrition Facts
Equipment Needed
- Large oven-safe roasting dish (approx 30x22cm)
- Kitchen paper
- Small bowl
Quick Tips
- Use hot stock — adding cold liquid slows the cooking and can lead to unevenly cooked rice.
- The rice to liquid ratio is important — 300g rice to 750ml stock (1:2.5 ratio) works for this method where there is some evaporation.
- Do not stir the dish once it goes in the oven — let the rice absorb the liquid undisturbed for the best texture.
Recipe Variations
Different ways to make this dish your own
Spanish-Style Chicken and Rice
Add 1 teaspoon of saffron bloomed in warm water, 100g of drained roasted peppers (from a jar), and 1 teaspoon of smoked paprika to the rice base for a paella-inspired version.
Greek Lemon Chicken and Orzo
Replace the rice with 250g of orzo, reduce stock to 600ml, and add 1 tablespoon of dried oregano and the zest of a full lemon to the base. This is similar to a classic Greek giouvetsi.
Chicken and Rice with Tomatoes
Add 1 x 400g tin of chopped tomatoes to the stock in the rice base. Reduce the stock quantity to 400ml to account for the tomato liquid. The rice takes on a rich, orange colour.
Middle Eastern Spiced Chicken and Rice
Use 1 teaspoon each of ground cumin, coriander, cinnamon, and allspice in place of the paprika and Italian herbs. Add 50g of raisins and 30g of toasted pine nuts to the rice before roasting.
What to Serve With
Perfect pairings to complete the meal
Simple Green Salad
The only accompaniment needed — sharp dressed leaves balance the rich, fatty chicken and herbed rice.
Tzatziki
A cucumber and yoghurt dip alongside provides cooling contrast and complements the lemon and herb flavours.
Roasted Cherry Tomatoes
Roast alongside the dish on a separate tray at the same temperature — 20 minutes at 200°C produces sweet, blistered tomatoes that pair perfectly with the rice.
Warm Flatbread
Serves as a vehicle for scooping up the lemon-herb rice from the pan.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Store in an airtight container for up to 3 days. The rice firms up considerably on cooling.
Freezer
Freeze in portions for up to 2 months. The rice loses some texture on thawing but remains palatable.
Make-Ahead
This dish is best cooked fresh. The components (seasoned chicken, rinsed rice) can be prepped up to 24 hours ahead and assembled before cooking.
Reheating
Reheat in a 180°C oven covered with foil for 20 minutes, adding a splash of stock to rehydrate the rice. Or microwave individual portions with a tablespoon of water, covered.
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