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Oven-baked chicken and rice
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5 from 2 votes

Oven baked chicken and rice

A complete and delicious meal of oven baked lemon chicken and vegetable studded rice!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American, Greek
Servings: 6 servings
Calories: 557kcal
Author: Mia Kouppa

Equipment

Ingredients

For the chicken:

  • 1 whole chicken
  • 1/2 teaspoon salt
  • 1 tbsp dried Greek oregano
  • 1/4 cup olive oil
  • juice of 1 lemon

For the veggies and rice:

  • 3/4 cup chopped yellow onion
  • 1/2 cup diced celery
  • 3/4 cup diced carrot
  • 1/4 cup finely chopped parsley
  • 4 cloves garlic, sliced
  • 1 ½ cup long grain rice, uncooked

For the assembly:

  • 1 ½ cup chicken broth
  • 1 ¼ cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried Greek oregano
  • 1/2 teaspoon chili flakes
  • 1/8 teaspoon cinnamon optional
  • 1 lemon, sliced into rounds
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Butcher your chicken to give you 8 serving pieces; you should end up with 2 drumsticks, 2 thighs, 2 wings and 2 breasts. If your chicken breasts are large, you can cut them in half and therefore end up with a total of 10 pieces. Remove any excess fat, but leave the skin on the chicken. Sprinkle 1/2 teaspoon salt and oregano evenly over your chicken and set aside.
    1 whole chicken, 1/2 teaspoon salt, 1 tbsp dried Greek oregano
  • In a deep frying pan heat 1/4 cup of olive oil over medium heat. Add your chicken to the pan and begin frying it. Do not overcrowd your pan as this will reduce the heat; it is better to fry your chicken in two batches if your pan is not large enough to fit it all in at once.
    1/4 cup olive oil
  • Fry your chicken for approximately 5 - 7 minutes per side, until golden brown. As your chicken cooks, place it on a platter and set aside. When all of the chicken has been browned, pour the lemon juice over it to coat all the pieces.
    juice of 1 lemon
  • In the same oil in which you fried the chicken, fry over medium heat the onion, celery, carrots, parsley and garlic. Cook, stirring often, for approximately 3 - 5 minutes. Add the rice and stir well.
    3/4 cup chopped yellow onion, 1/2 cup diced celery, 3/4 cup diced carrot, 1/4 cup finely chopped parsley, 4 cloves garlic, sliced, 1 ½ cup long grain rice, uncooked
  • Pour the contents of the pan, including any oil, into a large oven safe casserole dish. Add the chicken broth, water, 1/2 teaspoon salt, ground black pepper, oregano, chili flakes and cinnamon, if you're using it. Stir well. Set the chicken pieces on top of the rice and pour in any juices which collected on the plate. Place the lemon slices randomly over the chicken. Cover and cook in the middle rack of your oven for 50 - 60 minutes, until the rice is done and the liquid has been absorbed.
    1 ½ cup chicken broth, 1 ¼ cup water, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried Greek oregano, 1/2 teaspoon chili flakes, 1/8 teaspoon cinnamon, 1 lemon, sliced into rounds
  • Serve warm.
  • Enjoy!

Nutrition

Calories: 557kcal | Carbohydrates: 43g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 740mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3095IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg