One pan chicken and lemon rice


Yep, I fell into it. One pan, one pot, one whatever. It makes your life a little bit easier when the day is going hectic. You definitely need that in your life if you feel like you have too much to do to think about dinner. This is the solution because you don’t even think about it. Well, you do at the beginning but then it’s all cooked when you return from bathing kids/folding laundry/play with said kids… And the list goes on and on.

I got inspire by this recipe, I changed it a bit as usual because how boring it is to follow a recipe entirely ? Just joking. I just didn’t have a pan I could put in the oven at the moment.


Rice is really the STAR of the dish. Cooked in the chicken’s broth and with lemon, it’s moist, a little bit tangy. PERFECT.


The less fun part about it is marinating the chicken, no big deal. If you’re a little bit more organized than I do (and trust me it’s not difficult), you’ll let it marinate overnight. I think I lost all of my organization skills while giving birth, they must have take out a little bit too much while taking the placenta off. ANYWAY.

This recipe is good for 2 hungry monsters or 4 reasonnable eaters (the two of us killed it, just saying). Cut the chicken in half if you’re four and VOILA.


One pan chicken and lemon rice (serves 2/4) :

  • 2 chicken thighs (with the skin)
  • 1 lemon
  • 4 garlic cloves
  • 2 tbsp oregano
  • 1 onion
  • 200g (1 cup) long grain rice
  • 350ml (1 1/2 cup) chichen broth
  • 170ml (3/4 cup) water
  • Olive oil
  • Salt & pepper

For the marinade : put in a bowl of your choice minced garlic gloves, juice of the lemon, a teaspoon of salt, a tablespoon oregano and the chicken. Mix and let sit from 20min to overnight.

In a deep pan, fry your chicken (keep the marinade aside) with a little bit of olive oil until golden and a little bit crispy. Take out of the pan and set aside.

Wipe out the excess fat of the chicken. Add a little bit of olive oil in the same pan (don’t clean it, I insist on that) and add your minced onion, sauté until translucent. Then add your rice, stock, water, a tablespoon of oregano, marinade and season to taste.

When it starts bubbling, put the chicken on top of the rice, put a lid on your pan. Let it cook for at least 25 minutes. When there’s no liquid anymore and the rice is tendre, then it’s done.