Oven-Baked Chicken and Rice with Lemon and Mushrooms
This easy, oven-baked chicken and rice recipe is cozy and packed with mushrooms and bright lemon flavour. Not to mention it's a one-pot meal!
Servings: 5
Ingredients
- 5 bone-in skin-on chicken thighs
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 2 tbsp avocado oil
- 1 onion chopped
- 3 cloves garlic minced
- ½ lb 8 oz mushrooms, sliced (white button and/or shiitake)
- ¼ tsp kosher salt
- ¼ cup white wine (or more broth)
- 3 cups regular chicken broth (not low sodium or unsalted)
- 2 tbsp fresh lemon juice
- 1 cup rice
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Season chicken all over with 1 ½ tsp salt , pepper and garlic powder. Heat oil in a large oven-safe dutch oven over medium heat until oil is shimmering hot, about 2 minutes. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
- Add onions, garlic, mushrooms and ¼ tsp more salt to the same dutch oven and cook for 5 minutes or until soft.
- Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, remaining 1/2 tsp salt, and pepper (1/2 tsp).
- Place chicken thighs on top of the rice, skin facing up. Cover and bake for 1 hour 20 minutes or until the chicken is cooked through and rice is tender.
- Turn oven to broil setting, position the dutch oven on the rack closest to the element, and broil for a few minutes to re-crisp the skin. Garnish with fresh parsley and enjoy!