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One-Pot Lemon Garlic Chicken and Rice

One-Pot Lemon Garlic Chicken and Rice


Description

Savor simplicity with One-Pot Lemon Garlic Chicken & Rice! Zesty, garlicky bliss in a quick, hearty meal that promises minimal cleanup. Click now!


Ingredients

Scale
  • 68 bone-in, skin-on chicken thighs (about 2 lbs/900g)
  • 1½ cups long-grain white rice (300g)
  • 2½ cups chicken broth (590ml)
  • 3 tablespoons olive oil (45ml), divided
  • 4 garlic cloves, minced (about 2 tablespoons)
  • 1 medium onion, finely diced (about 1 cup)
  • 2 lemons (one zested and juiced, one sliced)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • ¼ cup fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Season chicken thighs with salt and pepper and let sit at room temperature for 15-20 minutes.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until golden brown, flip and cook 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium and add remaining tablespoon of oil. Cook diced onion for 3-4 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
  4. Add rice and stir to coat in oil and aromatics. Cook 1-2 minutes, stirring frequently. Add dried oregano and thyme.
  5. Pour in chicken broth, lemon juice, and lemon zest. Add bay leaves and scrape up any browned bits from the pan. Bring to a simmer.
  6. Arrange chicken thighs on top of rice mixture, skin-side up. Place lemon slices between chicken pieces. Cover with a tight-fitting lid, reduce heat to low, and simmer 20-25 minutes until rice has absorbed liquid and chicken reaches 165°F.
  7. Remove from heat and let stand, covered, for 5-10 minutes. Remove bay leaves, garnish with parsley, and serve.