One-Pan Lemon-Herb Chicken With Garlicky Chickpea Pilaf

Why You’ll Love This Recipe

• Everything cooks in one pan—juicy chicken and a fragrant, garlicky rice pilaf under the golden skin.
• Bright lemon and fresh herbs keep the dish lively, while chickpeas add protein and creaminess.
• Uses everyday pantry staples; no special equipment or tricky techniques.
• Hands-off oven time makes it weeknight-friendly yet dinner-party worthy.

Grocery List

• Produce: 1 large lemon, garlic, fresh thyme (or dried), fresh parsley, 2 medium carrots, 1 small yellow onion
• Dairy: Unsalted butter
• Pantry: Chicken leg quarters, long-grain white rice, canned chickpeas, low-sodium chicken broth, olive oil, kosher salt, black pepper, paprika, bay leaf, red pepper flakes (optional)

Full Ingredients

Lemon-Herb Chicken

• 4 bone-in, skin-on chicken leg quarters (2.5–3 lb total) or 8 drumsticks (about 2.5 lb)
• 2 tbsp extra-virgin olive oil
• Zest of 1 large lemon (save juice for finishing)
• 3 garlic cloves, finely grated or minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme or dried oregano)
• 1 tsp paprika (smoked or sweet)
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Garlicky Rice Pilaf

• 1 1/2 cups long-grain white rice (basmati or jasmine), rinsed until water runs clear and well drained
• 1 small yellow onion, finely chopped (about 1 cup)
• 1 cup diced carrots (1/2-inch; about 2 medium)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 3 cups low-sodium chicken broth, very hot or just simmering
• 3/4 tsp kosher salt
• 1 bay leaf (optional)

To Finish

• 2 tbsp fresh lemon juice (plus lemon wedges for serving)
• 2 tbsp chopped fresh parsley (plus extra for garnish)

Step-by-Step Instructions

Step 1: Heat the oven and warm the broth

Place a rack in the lower-middle of the oven and heat to 425°F (220°C). In a small pot or kettle, heat 3 cups low-sodium chicken broth until very hot (steaming or gently simmering). Hot liquid helps the rice cook evenly in the oven.

Step 2: Make the lemon-herb rub and season the chicken

In a bowl, mix 2 tbsp olive oil, lemon zest, 3 minced garlic cloves, thyme, paprika, 1 1/2 tsp kosher salt, black pepper, and a pinch of red pepper flakes if using. Pat the chicken dry with paper towels. Rub the mixture all over the chicken legs, including under the skin where you can. Let sit at room temperature while you prep the rice (about 10 minutes).

Step 3: Rinse the rice and prep the pan

Rinse the rice under cold water, swishing with your fingers until the water runs mostly clear, then drain very well. Use a 9×13-inch metal baking dish or a 3–4 quart ovenproof braiser. Metal conducts heat well and helps the rice cook evenly.

Step 4: Build the garlicky rice pilaf base

In the baking dish, combine the drained rice, chickpeas, diced carrots, finely chopped onion, and 2 minced garlic cloves. Drizzle in the melted butter and 1 tbsp olive oil; add 3/4 tsp kosher salt and the bay leaf. Pour in the 3 cups of very hot broth and stir to evenly distribute. Level the rice so it’s submerged in an even layer.

Step 5: Arrange the chicken and start baking (covered)

Nestle the seasoned chicken legs skin-side up on top of the rice mixture, spacing them evenly. Scrape any leftover marinade over the chicken. Cover the dish tightly with foil (or a lid) to trap steam. Bake for 25 minutes.

Step 6: Uncover and roast to finish

Carefully remove the foil, rotate the pan, and continue baking uncovered for 20–25 minutes, until the chicken skin is deeply golden and the thickest part of the leg registers 175°F (79°C). The rice should be tender and the liquid absorbed. For extra-crisp skin, move the pan to the top rack and broil for 2–3 minutes, watching closely.

Step 7: Rest, finish with lemon and herbs, and serve

Let the dish rest 5–10 minutes off the heat. Remove the bay leaf. Fluff the rice with a fork and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with a pinch of salt if needed. Garnish with more parsley and serve with lemon wedges for squeezing over the chicken and rice.

Pro Tips

• Use very hot broth so the rice cooks evenly and starts steaming right away.
• Rinse rice thoroughly; removing surface starch keeps the grains fluffy, not gummy.
• Cover tightly for the first bake to steam the rice; uncover to brown and crisp the chicken skin.
• Choose a metal 9×13-inch pan or a heavy braiser for best heat conduction (glass can run cooler and may lengthen cook time).
• If using only drumsticks, start checking for doneness 5 minutes earlier during the uncovered phase.

Variations

• Greek-ish: Add 1/2 cup pitted Kalamata olives to the rice and finish with dill instead of parsley and an extra squeeze of lemon.
• Spiced: Add 1/2 tsp ground cumin and 1/4 tsp coriander to the rice mixture; swap smoked paprika for sweet paprika on the chicken.
• Veggie Boost: Fold 1 cup thawed peas or a few handfuls of baby spinach into the rice during the resting/fluffing step.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, in a 350°F (175°C) oven with a splash of broth for 12–15 minutes, or microwave in short bursts, fluffing the rice in between. Freeze portions (chicken and rice) for up to 2 months; thaw overnight in the fridge before reheating. For make-ahead prep, season the chicken up to 24 hours in advance; cover and refrigerate. Bring to room temperature while you assemble the rice before baking.

Nutrition (per serving)

Approximate: 900 calories; 45 g protein; 40 g fat; 95 g carbohydrates; 7 g fiber; 1,300 mg sodium.