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A red pot filled with golden-brown chicken thighs on a bed of seasoned rice, garnished with parsley and lemon wedges, with a serving spoon inside. A green-striped towel and small bowls are nearby.
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4.97 from 33 votes

Lemon and Garlic Tahini Chicken & Rice

Crispy, golden chicken thighs bake right on top of fluffy jasmine rice that’s been toasted with onion, oregano, chilli flakes, and strips of lemon peel. Fnished with a creamy, garlicky lemon tahini drizzle that ties it all together.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken and rice recipes, lemon and garlic tahini chicken and rice, tahini chicken
Servings: 6 servings

Equipment

  • 1 oven safe frying pan
  • 1 small blender or whisk

Ingredients

Chicken Marinade

  • 1/4 cup olive oil
  • 6 chicken thighs bone in, skin on
  • 1 lemon juiced
  • 1 tbsp lemon zest
  • 2 tbsp honey
  • 7 garlic cloves minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp lemon pepper seasioning optional

Lemon Tahini Dressing

  • 2 tbsp olive oil
  • 1/4 cup tahini
  • 3-4 tbsp warm water to thin, as necessary
  • 2 garlic cloves minced
  • 1 tsp maple syrup
  • 1/2 lemon juiced, about 1 tbsp
  • 1/4 tsp salt

Everything else you'll need

  • 1 tbsp olive oil for frying the chicken thighs
  • 3 cups chicken stock salted
  • 1/2 yellow onion finely chopped
  • 4 lemon peels
  • 1¾ cup jasmine rice uncooked
  • 1/2 tsp dried oregano
  • 1 tsp chilli flakes

Instructions

  • Preheat your oven to 400 °F.
  • In a small bowl, whisk together all of the chicken marinade ingredients.
    Pour the marinade over the chicken and toss well, making sure each piece is evenly coated.
    *For best results, cover and refrigerate overnight. If you’re short on time, let the chicken marinate for at least 20 minutes before cooking.
  • Heat the olive oil in a large oven-safe skillet over medium/high heat. Add the chicken and sear for 1–2 minutes per side, just until lightly golden. Remove the chicken from the pan and set aside.
  • Return the same pan to medium heat. Add the onions, oregano, red pepper flakes, and lemon peels, and sauté for 4–5 minutes, until the onions have softened and become fragrant.
  • Add the rice to the pan and stir well, scraping up any browned bits from the bottom. Let the rice toast for 1–2 minutes, stirring frequently.
  • Turn off the heat and pour in the chicken stock. Return the chicken thighs to the pan, nestling them into the rice mixture.
  • Cover the pan and bake for 40–55 minutes, or until the rice is tender and fully cooked and the chicken is cooked through.
  • While the chicken bakes, add all of the lemon tahini dressing ingredients to a small blender and blend until smooth. Alternatively, whisk everything together in a bowl until well combined and creamy.
    If you love extra sauce, feel free to double the recipe.
  • Once the chicken and rice are fully cooked, remove the pan from the oven. Spoon the lemon tahini sauce over top and serve immediately.

Nutrition

Calories: 737kcal | Carbohydrates: 63g | Protein: 28g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 758mg | Potassium: 571mg | Fiber: 3g | Sugar: 10g | Vitamin A: 219IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 3mg
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