One Pot Lemon Chicken Thighs and Rice
A comforting and wholesome one-pot meal featuring lemony chicken thighs and tender rice, perfect for weeknights or special occasions.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs (about 1½ pounds)
- Salt and black pepper To taste
- 2 teaspoons dried oregano
- Crushed red pepper To taste
- 2 tablespoons extra-virgin olive oil
- 2 pieces lemons Juiced
For the Rice
- 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
- 6 cloves garlic, minced
- 1 medium shallot or ½ medium onion, minced
- 2 cups long-grain white rice, rinsed
- 4 cups (32 ounces) chicken broth
- ¼ cup roughly chopped fresh parsley, for serving
Instructions
Preparation
- Season the chicken thighs with salt, black pepper, and dried oregano, coating each thigh evenly.
- Heat olive oil in a large pot or Dutch oven over medium heat until it shimmers.
- Sear the chicken thighs skin-side down for about 5 to 7 minutes until crispy and golden brown. Remove and set aside.
- Add minced garlic, shallot or onion, and crushed red pepper to the pot and sauté for about 2 minutes until fragrant.
- Stir in the olives and then add the rinsed rice, allowing it to toast slightly.
- Pour in the chicken broth and juice from the lemons, stirring everything together.
- Bring to a gentle simmer, nestling the seared chicken back into the pot, skin-side up. Cover and cook on low heat for about 20 minutes or until rice is tender.
- Remove from the heat and let it sit, covered, for an additional 5 minutes.
- Sprinkle fresh parsley over the dish before serving.
Notes
For best results, avoid overcrowding the pot during searing, measure ingredients precisely, and always allow the dish to rest before serving.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g
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