Description
This zesty lemon herb chicken cooks itself while you live your life, then rewards you with a dinner that tastes like you spent hours in the kitchen. Sneaky easy, ridiculously delicious.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3 cups (720ml) low-sodium chicken broth
- 4 tablespoons (60ml) fresh lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- Lemon slices for garnish
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear for 2-3 minutes per side until golden. Transfer to a plate.
- In the same skillet, add remaining olive oil. Sauté onions for 3-4 minutes until translucent, then add garlic and cook for 30 seconds.
- Transfer onions and garlic to slow cooker. Place seared chicken on top and sprinkle with dried herbs and bay leaves.
- Combine chicken broth, lemon juice, and 1 tablespoon lemon zest in a bowl. Pour over chicken. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- When 45 minutes of cooking time remains, stir in rinsed rice, ensuring all grains are submerged. Continue cooking until rice is tender and has absorbed most liquid (30-45 minutes).
- Remove bay leaves and fluff rice with a fork. Garnish with parsley, remaining lemon zest, and lemon slices. Let rest 10 minutes before serving.