This easy lemon herb chicken rice with potatoes is a comforting one-pan-style meal packed with juicy chicken, fluffy seasoned rice, tender potatoes, and fresh lemon-herb flavor. It’s simple enough for a weeknight dinner and hearty enough for the whole family.
Ingredients
For the chicken:
- 500 g boneless chicken, cut into medium pieces
- 1 tablespoon lemon juice
- 1 teaspoon garlic paste
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt
- 1 tablespoon olive oil
For the rice and potatoes:
- 1½ cups long-grain rice
- 2 medium potatoes, peeled and cut into small cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 3 cups chicken broth or water
- ½ teaspoon turmeric or paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Fresh parsley or coriander for garnish
Step-by-Step Method
1. Prepare the chicken
Place the chicken pieces in a bowl. Add lemon juice, garlic paste, oregano, thyme, paprika, black pepper, salt, and olive oil. Mix thoroughly until every piece is coated. Let it rest for 15–20 minutes so the flavors can develop.
2. Prepare the rice
Rinse the rice under cold water several times until the water becomes relatively clear. Soak it for about 10–15 minutes, then drain well. This helps produce lighter, fluffier rice.
3. Brown the chicken
Heat 1 tablespoon of oil in a large deep skillet or pot over medium-high heat. Add the marinated chicken and cook for about 4–6 minutes, turning occasionally, until lightly golden on the outside. Remove the chicken and set it aside.
4. Cook the potatoes
Add the diced potatoes to the same pan. Cook for approximately 5 minutes, stirring occasionally, until they begin to develop a light golden color. They don’t need to be fully cooked yet.
5. Sauté the onion and garlic
Add another tablespoon of oil or butter if needed. Add the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds.
6. Add the rice
Add the drained rice to the pan. Stir gently for 1–2 minutes, allowing the rice to become coated with the flavorful oil and seasonings.
7. Add the seasoning and liquid
Add turmeric or paprika, oregano, black pepper, and salt. Pour in the chicken broth or water and add the lemon zest and lemon juice. Stir gently once to combine.
8. Add the chicken and potatoes
Arrange the browned chicken and potatoes over the rice. Bring everything to a gentle boil.
9. Cook the rice
Reduce the heat to low and cover the pan tightly with a lid. Cook for approximately 15–18 minutes, or until the rice has absorbed the liquid and the potatoes and chicken are fully cooked.
Avoid stirring the rice repeatedly while it cooks, as this can make it sticky.
10. Rest the dish
Turn off the heat and leave the pan covered for 5–10 minutes. This allows the remaining steam to finish the rice and makes it fluffier.
11. Finish and serve
Fluff the rice gently with a fork. Sprinkle freshly chopped parsley or coriander over the top and add a small squeeze of fresh lemon juice for extra brightness.
Serving Tips
Serve the chicken, potatoes, and rice hot with:
- Fresh lemon wedges
- Chopped parsley or coriander
- Cucumber and tomato salad
- Plain yogurt or raita
- A simple green salad
Tip: Cut the potatoes into small, evenly sized cubes so they cook at roughly the same time as the rice. For the best lemon flavor, use both fresh lemon juice and a little lemon zest.