This Lemon & Garlic Tahini Chicken & Rice is a comforting one-pan meal that brings together tender chicken thighs, fluffy rice, and a creamy lemon tahini sauce. Bright citrus, plenty of garlic, and warm spices come together to create a dish that feels both cozy and fresh, perfect for busy weeknights or relaxed family dinners.
Why You’ll Love This Recipe
This recipe is made entirely in one pan, which means minimal cleanup and maximum flavor. It comes together in under an hour, with most of the time spent hands-off while it bakes in the oven. The combination of chicken, rice, and sauce makes it filling and satisfying, and the leftovers taste just as good the next day. It pairs well with almost any vegetable, and it is easy to customize by adjusting the garlic, lemon, or spices to your personal taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken marinade
6 chicken thighs, bone in and skin on
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon lemon zest
7 garlic cloves, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon lemon pepper seasoning
Lemon tahini dressing
1/4 cup tahini
2 tablespoons olive oil
3 to 4 tablespoons warm water, to thin
2 garlic cloves, minced
1 teaspoon maple syrup
Juice of 1/2 lemon
1/4 teaspoon salt, plus more to taste
Other ingredients
1 tablespoon olive oil, for frying
3 cups chicken stock or vegetable stock
1/2 yellow onion, finely chopped
4 strips lemon peel
1 3/4 cups jasmine rice
1/2 teaspoon dried oregano
1 teaspoon chili flakes
Directions
Preheat the oven to 400°F.
In a bowl, combine all of the chicken marinade ingredients. Add the chicken thighs and coat them well on all sides. If time allows, refrigerate overnight for best flavor. Otherwise, let the chicken marinate for at least 20 minutes.
Heat a large oven-safe pan over medium heat and add 1 tablespoon olive oil. Sear the chicken thighs for 1 to 2 minutes per side until lightly golden. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion, dried oregano, chili flakes, and lemon peels. Sauté for 4 to 5 minutes, until the onion begins to soften.
Add the rice to the pan and toast for 1 to 2 minutes, scraping up any flavorful bits from the bottom.
Turn off the heat, pour in the chicken stock, and place the chicken thighs back into the pan, skin side up.
Cover the pan and transfer it to the oven. Bake for 40 to 55 minutes, or until the rice is tender and the chicken is fully cooked.
While the chicken and rice are baking, prepare the lemon tahini dressing by whisking together all dressing ingredients until smooth. Adjust thickness with additional warm water if needed.
Once cooked, remove the pan from the oven and spoon the lemon tahini dressing over the chicken and rice. Serve immediately.
Servings and timing
This recipe serves 4 people generously.
Prep time is about 20 minutes if not marinating overnight. Cook time ranges from 40 to 55 minutes. Total time is approximately 1 hour.
Variations
You can swap jasmine rice for orzo or quinoa, adjusting the liquid slightly as needed. Boneless, skinless chicken thighs can be used, though they may cook a bit faster. If you prefer a lighter sauce, drizzle the tahini dressing sparingly or serve it on the side. Adding vegetables such as broccoli, green beans, or zucchini to the pan before baking is another great option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of stock or water to prevent the rice from drying out. The tahini sauce can be stored separately and stirred before serving.
FAQs
Do I need to marinate the chicken overnight?
No, but marinating overnight gives the deepest flavor. Even a short 20-minute marinade works well.
Can I skip browning the chicken?
You can, but browning adds extra flavor and a better texture to the skin.
What if there is still liquid in the pan after baking?
Simply continue cooking uncovered for a few more minutes until the liquid is absorbed.
Can I use store-bought lemon juice?
Yes, but use half the amount since it is usually more concentrated than fresh juice.
What internal temperature should the chicken reach?
The chicken is safe to eat once it reaches 165°F.
Can I make this dish without tahini?
Yes, the dish is still flavorful. Add extra lemon juice before serving for brightness.
Is this recipe spicy?
It has mild heat from chili flakes, which can be reduced or omitted.
Can I double the tahini sauce?
Absolutely. This recipe works very well with extra sauce.
What vegetables pair well with this dish?
Green beans, broccoli, and zucchini all work beautifully.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock is a great alternative and works just as well.
Conclusion
Lemon & Garlic Tahini Chicken & Rice is the kind of recipe that feels special while still being easy enough for everyday cooking. With bold flavors, simple steps, and minimal cleanup, it is a reliable go-to meal that the whole family can enjoy again and again.
This one-pan Lemon & Garlic Tahini Chicken & Rice is a vibrant and comforting meal featuring tender chicken thighs, fluffy jasmine rice, and a creamy lemon tahini sauce. It’s a flavorful, easy dinner ideal for busy nights or casual gatherings.
Ingredients
Chicken marinade:
6 chicken thighs, bone-in and skin-on
1/4 cup olive oil
Juice of 1 lemon
1 tablespoon lemon zest
7 garlic cloves, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon lemon pepper seasoning
Lemon tahini dressing:
1/4 cup tahini
2 tablespoons olive oil
3–4 tablespoons warm water
2 garlic cloves, minced
1 teaspoon maple syrup
Juice of 1/2 lemon
1/4 teaspoon salt (or to taste)
Other ingredients:
1 tablespoon olive oil (for frying)
3 cups chicken or vegetable stock
1/2 yellow onion, finely chopped
4 strips lemon peel
1 3/4 cups jasmine rice
1/2 teaspoon dried oregano
1 teaspoon chili flakes
Instructions
Preheat oven to 400°F (200°C).
In a bowl, combine all marinade ingredients. Add chicken and coat well. Marinate for at least 20 minutes or overnight.
Heat 1 tablespoon olive oil in a large oven-safe pan over medium heat. Sear chicken for 1–2 minutes per side. Remove and set aside.
In the same pan, sauté onion, oregano, chili flakes, and lemon peels for 4–5 minutes until softened.
Add rice and toast for 1–2 minutes, scraping up bits from the pan.
Turn off heat, pour in stock, and place chicken skin-side up on top.
Cover and transfer to oven. Bake for 40–55 minutes, until rice is tender and chicken is cooked through.
Meanwhile, whisk together tahini sauce ingredients until smooth, thinning with water as needed.
Once baked, remove pan from oven and spoon tahini sauce over chicken and rice. Serve hot.
Notes
Marinating longer enhances flavor, but 20 minutes is enough in a pinch.
Use boneless thighs for faster cook time.
Swap jasmine rice with orzo or quinoa if preferred.
Add veggies like zucchini or broccoli before baking for a full meal.
