This one-pan chicken and rice is an easy and comforting family dinner made entirely in one pan. Packed full of incredible lemon and herb flavors, it may just be the least boring chicken and rice casserole ever! Perfect for busy weeknights (leftovers are fantastic!) and weekend entertaining. There are several reasons why this dish is fantastic: from the olives to the artichokes, crispy baked chicken, and perfectly tender cooked rice. The secret, however, is that everything is cooked together in one pan.
Marinate the chicken: Time allowing, marinate the chicken for at least 4-12 hours. The marinade is a simple mix of lemon juice, lemon zest (don’t skip the zest!), dried herbs, and olive oil.
Sear the chicken: When the oil is hot, add the chicken skin-side down. This sears the chicken skin and makes it nice and crispy. Once the chicken has been seared on each side (we’re not fully cooking), remove it from the skillet to a clean plate.
Clean or deglaze the skillet: deglaze with a splash of wine to boil off the stuck bits, or use a wad of bunched up damp paper towel to wipe it off, or wash the pan.
Prepare the rice: Before adding the rice to the skillet, sauté the onion with garlic and herbs. Add the rice and sauté before adding one can of sliced Green Ripe Olives, drained and chopped artichokes, chicken broth, and lemon juice. Transfer the chicken thighs directly on top of the rice, skin-side-up. Remove from heat.
Bake: Preheat the oven and cover the chicken and rice with a lid, baking sheet. Bake the chicken and rice for covered, plus an additional time, uncovered. Remove from the oven and allow the chicken to rest before serving. Garnish with fresh chopped parsley and oregano, and sliced lemon wedges.