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
- 6–8 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
- Season chicken thighs with salt and pepper and let sit at room temperature for 15-20 minutes.
- 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.
- 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.
- Add rice and stir to coat in oil and aromatics. Cook 1-2 minutes, stirring frequently. Add dried oregano and thyme.
- 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.
- 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.
- Remove from heat and let stand, covered, for 5-10 minutes. Remove bay leaves, garnish with parsley, and serve.