One-Pan Lemon Herb Chicken and Rice

Step 1: Season the Chicken

Pat the chicken thighs completely dry with paper towels — this is the single most important step for getting crispy, golden skin.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, 1 teaspoon of kosher salt, and black pepper.

Rub the spice mixture evenly all over the chicken thighs, including under the skin where you can. Set them aside while you preheat your pan.

Step 2: Preheat the Oven and Sear the Chicken

Preheat your oven to 375°F (190°C). Place a large oven-safe skillet or Dutch oven over medium-high heat and add the olive oil.

Once the oil is shimmering and just starting to smoke, place the chicken thighs skin-side down in the pan. You should hear a loud, satisfying sizzle — that's exactly what you want.

Sear without moving them for 5–6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate. The chicken is not cooked through yet — that happens in the oven.

Step 3: Sauté the Aromatics

Reduce the heat to medium. In the same pan with all those gorgeous drippings, add the butter and let it melt.

Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant — your kitchen will smell incredible right now.

Stir in the fresh thyme and rosemary, and cook for 30 seconds more to bloom the herbs in the fat.

Step 4: Toast the Rice

Add the dry long-grain white rice directly into the pan with the aromatics. Stir to coat every grain in the butter and herb mixture.

Toast the rice for 1–2 minutes, stirring frequently, until it smells slightly nutty and the grains have turned from translucent to slightly opaque white. This step adds depth of flavor and helps the rice hold up without turning mushy.

Scrape up any browned bits from the bottom of the pan as you stir — those bits are pure flavor.

Step 5: Add Broth and Lemon

Pour in the chicken broth, lemon juice, lemon zest, and the remaining ½ teaspoon of kosher salt. Stir everything together well.

Bring the liquid to a gentle boil over medium-high heat, scraping the bottom of the pan one more time to make sure nothing is stuck.

Taste the broth and adjust salt if needed — the rice will absorb this liquid entirely, so it should taste well-seasoned, almost slightly saltier than you'd like your final dish.

Step 6: Nestle in the Chicken and Bake

Place the seared chicken thighs skin-side up on top of the rice and broth mixture. The chicken should sit on top — not submerged — so the skin stays crispy while the rice cooks below.

Tuck the lemon slices around the chicken for extra fragrance and a beautiful presentation. Cover the pan tightly with a lid or aluminum foil.

Transfer to the preheated oven and bake covered for 25 minutes. Then uncover and bake for an additional 10–15 minutes until the chicken skin is crispy again and the internal temperature of the thickest thigh reaches 165°F (74°C) on an instant-read thermometer.

Step 7: Rest and Serve

Remove the pan from the oven and let it rest uncovered for 5 minutes. This allows the rice to finish steaming and the juices in the chicken to redistribute — don't skip this step or the rice can be wet and the chicken will lose its juices when cut.

Fluff the rice gently around the chicken with a fork. Sprinkle generously with fresh chopped parsley and a final squeeze of lemon juice if you like an extra bright finish.

Serve straight from the pan with a big spoon — one piece of chicken per person with a generous scoop of the fragrant lemon herb rice alongside it.