Ingredients
— The Chicken —
4-6 bone-in, skin-on chicken thighs (approx. 2 lbs)
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and black pepper to taste
— The Rice & Broth —
1 tablespoon unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups long-grain white rice (or Basmati), rinsed well
3 cups chicken broth (low sodium)
1 tablespoon fresh lemon zest (from 1 lemon)
2 tablespoons fresh lemon juice
— Garnish —
Fresh parsley, chopped
Lemon slices
Instructions
1. **Season Chicken:** Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the oregano, thyme, garlic powder, salt, and pepper. Rub this mixture all over the chicken.
2. **Sear Chicken:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down. Cook for 5–7 minutes without moving them until the skin is deep golden brown and crispy. Flip and cook for 2 minutes on the other side. Remove chicken to a plate (it won’t be fully cooked yet).
3. **Sauté Aromatics:** Drain all but 2 tablespoons of the fat from the pan. Add the butter and diced onion. Sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. **Toast Rice:** Add the rinsed rice to the pan. Stir constantly for 1 minute to toast the grains and coat them in the flavorful fat.
5. **Simmer:** Pour in the chicken broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits (fond) from the bottom of the pan.
6. **Combine:** Return the chicken thighs to the pan, skin-side up, nestling them into the rice and liquid.
7. **Cook:** Bring to a boil, then immediately reduce heat to **low**. Cover with a tight-fitting lid. Simmer for 20–25 minutes, or until the liquid is absorbed and the rice is tender.
8. **Rest:** Remove the pot from the heat. Let it sit, covered, for 5–10 minutes. This steam finishes the rice and makes it fluffy.
9. **Serve:** Fluff the rice around the chicken with a fork. Garnish with fresh parsley and lemon slices.
Notes
Rice Type: Long-grain white rice or Basmati works best. If using Brown Rice, you will need more liquid (approx. 3.5-4 cups) and a much longer cook time (45 mins), so add the chicken later in the process to avoid drying it out.
Crispy Skin: Searing the skin first is crucial. If the skin loses crispiness during the steaming process, you can pop the finished skillet under the broiler for 2-3 minutes at the end.
Rinsing Rice: Always rinse the rice until the water runs clear to remove excess starch. This prevents the one-pot dish from becoming gummy.
Storage: Leftovers keep well in the fridge for up to 4 days. Sprinkle with a little water before reheating in the microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: One Pot / Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free