One Pot Lemon Herb Chicken & Rice (Print version)
Juicy chicken thighs cook over garlicky lemon herb rice in one pot for a cozy, bright, family-friendly dinner.
# Ingredients:
For the chicken
01 -
6 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 -
1 1/2 teaspoons kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon dried thyme
07 -
2 tablespoons olive oil
For the rice
08 -
1 small yellow onion, finely diced
09 -
4 cloves garlic, minced
10 -
1 1/2 cups (285 g) long-grain white rice, rinsed and drained
11 -
2 1/2 cups (600 ml) low-sodium gluten-free chicken broth
12 -
1 lemon, zested and juiced, plus wedges for serving
13 -
1 bay leaf
14 -
2 tablespoons chopped fresh parsley
15 -
1 tablespoon chopped fresh dill, optional
# Instructions:
01 -
Pat the chicken thighs very dry. Season all over with salt, pepper, paprika, oregano, and thyme.
02 -
Heat olive oil in a wide Dutch oven or deep skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden, then flip and cook 2 minutes more. Transfer to a plate.
03 -
Reduce heat to medium. Add onion to the same pot and cook for 3-4 minutes until softened. Stir in garlic and lemon zest for 30 seconds.
04 -
Add rinsed rice and stir for 1 minute so the grains are coated in the pan drippings.
05 -
Pour in chicken broth and 2 tablespoons lemon juice. Add the bay leaf and scrape up browned bits from the bottom. Nestle chicken on top, skin-side up, cover, and simmer on low for 22-25 minutes until the rice is tender and the chicken reaches 165°F.
06 -
Remove from heat and keep covered for 10 minutes. Discard the bay leaf, fluff the rice around the chicken, and finish with parsley, dill if using, and lemon wedges.
# Good to know:
01 -
Use a pot with a tight-fitting lid so the rice steams evenly.
02 -
If the rice is firm at the end, add a splash of broth and cook covered for 5 more minutes.
03 -
Best served after a 10-minute covered rest.