One-Pan Chicken & Rice Pilaf
One-Pan Chicken & Rice Pilaf is easy to make, and the best part is it is made with whole ingredients. A family favorite that everyone will love!
- 6 Chicken Thigh or Chicken Legs or combination of both
- Salt & Pepper to taste
- 2 Tbsp olive oil
- 1 Onion diced
- 1 Tbsp Garlic minced
- 1 cup Rice uncooked
- 2 cups Water
- 1 Tbsp Chicken Bouillon Option: may substitute Bouillon & Water for 2 cups of Chicken Stock instead
- 1/3 cup Lemon Juice
- 1 tsp Oregano
- 1 tsp Thyme
Preheat oven to 350°
Season Chicken with Salt & Pepper. Heat 1 Tbsp oil in your oven safe pan. Cook chicken skin side down until golden brown - about 5 min. Flip chicken and cook on other side for another 5 min. Remove from the pan and set aside
Add onion to the pan and cook until tender and lightly golden brown.
Add the garlic and saute a minute until becomes fragrant. Add the rice to the pan and continue to cook for another minute.
Add the Chicken Bouillon to the water and mix well. Then add bouillon to the pan with the rice mixture. Let it simmer a minute then add the Lemon juice, Oregano and Thyme (and any remaining marinade if you did marinade the chicken) stir well.
Add the chicken back into the pan. Cover and place in the oven. Bake for 50 min in the oven.
Remove from oven and ready to serve immediately
I prefer using Chicken Bouillon instead of stock however, if you prefer to use stock you may substitute it for the Bouillon and Water
Marinade Option: If you would like to add even more flavor to your chicken you can marinade it for 30 min to overnight. Marinade the chicken in 1 Tbsp olive oil, 3 Tbsp lemon juice, 2 tsp minced garlic, 1 tsp oregano, Salt & pepper to taste