Cast Iron Chicken + Rice with Egyptian Summer

A super easy chicken and rice bake! Like, super easy.

Sometimes you just want a one-pan dinner. Less clean up, plop in the oven and carry on with your evening.

A good seasoning is what really makes these one-pan dinners stand out, just let the spice do all the talking.



  • 6 chicken thighs
  • 1 1/2 tbsp Big Cove Foods 'Egyptian Summer' spice blend
  • 2 tbsp grapeseed oil
  • 1 onion, diced
  • 2 garlic clove, diced
  • 1  cup jasmine rice
  • 1/4 tsp salt
  • 1 1/2 cups chicken broth
  • 1/2 cup coconut milk
  • 1 lemon, zested and cut into wedges


  1. Preheat Oven to 375
  2. In a large bowl, season the chicken with 1 tbsp of Egyptian Summer and toss evenly.
  3. In a large cast iron pan, heat 2 tbsp of the grapeseed oil at a little higher than medium high heat. Lay the chicken skin side down in the pan and cook until beginning to brown; flip and cook for 1 more minutes and move to a plate. Does not have to be cooked through as we will continue cooking it later.
  4. In now empty pan, add the onions. There should be some fat leftover from the chicken, if pan seems a little dry, add some more grapeseed oil. Cook until onions are soft and add the garlic; cook for one more minute.
  5. Add the rice and toss to coat; then add the broth, coconut milk, lemon zest, remaining 1/2 tbsp of Egyptian Summer spice blend and salt. Bring to a boil, remove from heat and cover.
  6. Place in oven for 30 minutes or until chicken is cooked through and rice is nice and fluffy!
  7. Serve with lemon wedges to squeeze on top.