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A heavy black cast-iron skillet sitting inside a warm oven, filled with golden-brown chicken thighs baking over a bubbling rice and broth mixture studded with fresh lemon slices and peas.

Cast Iron Baked Lemon Chicken and Rice

A bright, zesty one-skillet dinner featuring seasoned chicken thighs baked over savory rice and fresh lemon slices in a cast-iron pan.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in skin-on chicken thighs
  • 1.5 cups long-grain white rice
  • 2.5 cups chicken broth
  • 1-2 fresh lemons sliced into rounds
  • 1 cup frozen green peas
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • Salt pepper, and dried herbs (to taste)
  • 1 tbsp oil or butter

Equipment

  • Large cast iron skillet
  • Wooden spoon
  • Instant-read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Season chicken thighs with salt, pepper, and herbs.
  2. Heat oil in a large cast-iron skillet over medium-high heat. Sear chicken skin-side down until golden brown. Remove and set aside.
  3. Add onion and garlic to the skillet, cooking until soft. Stir in uncooked rice and peas.
  4. Pour in chicken broth. Nestle the seared chicken thighs on top and arrange fresh lemon slices throughout the pan.
  5. Bake in the oven for 35-40 minutes until rice is tender and chicken is cooked through.
  6. Let cool slightly, scoop out servings (enjoying the toasted edges!), and serve warm.

Notes

Cast Iron Care: Don't worry about the lemon juice; a well-seasoned cast-iron skillet handles citrus just fine during cooking. Give it a quick wash and dry afterwards!