Preheat Oven and Prep Ingredients: Preheat your oven to 400°F (200°C). While the oven is heating, prepare all your ingredients. Chop the onion and garlic. Wash and chop your chosen fresh herbs. Zest and juice one lemon, and slice the second lemon into rounds. If using vegetables, chop them into bite-sized pieces.

Season Chicken: Place the chicken thighs or breasts in a large bowl. Drizzle with about 1 tablespoon of olive oil. Season generously with salt, black pepper, lemon zest, and half of the chopped fresh herbs (reserve some for garnish). Toss to ensure the chicken is evenly coated in the seasonings.

Sauté Aromatics: In a large, oven-safe skillet or Dutch oven (at least 12 inches in diameter), heat the remaining olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Add Rice and Broth: Stir in the long-grain rice to the skillet with the onions and garlic. Cook for about 1 minute, stirring constantly, to lightly toast the rice. This step enhances the rice’s flavor. Pour in the chicken broth and lemon juice. Season with a pinch of salt and pepper. Bring the mixture to a simmer.

Arrange Chicken and Lemon: Once the broth is simmering, gently place the seasoned chicken pieces on top of the rice mixture, spacing them evenly. Nestle the lemon slices amongst the chicken and rice.

Bake in Oven: Carefully transfer the skillet to the preheated oven. Bake for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the rice is tender and has absorbed most of the liquid. The cooking time may vary depending on the size and thickness of your chicken and the type of oven.

Rest and Garnish: Once cooked, remove the skillet from the oven and let it rest for about 5-10 minutes, covered loosely with foil. This allows the rice to finish absorbing any remaining liquid and the flavors to meld together. Before serving, fluff the rice gently with a fork and garnish with the remaining fresh herbs.

Serve Hot: Serve the One-Pan Lemon Herb Chicken & Rice hot, directly from the skillet or portioned onto plates. Enjoy!