Lemon & Garlic Tahini Chicken & Rice

A skillet filled with baked rice and browned chicken pieces, garnished with a drizzle of creamy sauce and sprigs of fresh herbs. The crispy texture of the rice and chicken is visible, creating an appetizing appearance.

4.97 from 32 votes

Lemon & Garlic Tahini Chicken & Rice

This is my One-Pan Lemon & Garlic Tahini Chicken & Rice and it's one of the easiest dishes to whip up! If you love garlic and lemon, this might be your new favourite recipe! It's packed with tons of garlic, lemon juice and zest, then covered in my lemon tahini dressing which makes this one so creamy and flavourful. I hope you love it as much as we all do!

Prep Time15

Cook Time45

Course: Main Course

Cuisine: American

Keyword: buffalo chicken, buffalo chicken salad, chicken and rice, chicken recipes, lemon chicken, one pan dinners, one pan meals, tahini

Servings:

Ingredients

Chicken Marinade:

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

Lemon Tahini Dressing:

1/4 cup tahini
2 tbsp olive oil
3-4 tbsp warm water to thin
2 garlic cloves minced
1 tsp maple syrup
1/2 lemon juiced
1/4 tsp salt more if needed

Other Ingredients:

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

Instructions

Set your oven to 400 °F before getting started.
Begin by mixing your chicken marinade ingredients in a small bowl. Pour over the chicken and mix well, smothering it all over.
*Refrigerate overnight if possible, but if not, let marinate for at least 20 minutes.
To a large oven safe frying pan, add your olive oil to pan fry the chicken. Fry on medium heat for 1-2 minutes per side. Remove the chicken from the pan and set aside.
To the same pan, set to medium heat, add your onion, oregano, chilli flakes and lemon peels. Saute for 4-5 minutes, just until the onion begins to soften.
Add your rice and let "toast" for 1-2 minutes, scrapping all the bits from the bottom.
Turn off the heat, add your chicken stock and return your chicken thighs back into the pan.
Cover and bake in the oven for 40-55 minutes, or until rice has been cooked and chicken is done.
While your chicken is cooking, prepare your lemon tahini sauce if using.
*Feel free to double the sauce recipe if you like a lot of sauce!
Once the chicken and rice are cooked remove the pan from the oven, cover with the lemon tahini sauce and enjoy right away!

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