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One-Pot Chicken and Rice with Lemon and Herbs

Close-up of crispy skin chicken thigh served over fluffy rice seasoned with lemon and herbs.
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Cook tender chicken thighs and flavorful rice together in one pot for an easy weeknight meal with bright lemon and fresh herb seasoning.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Season the chicken thighs generously on both sides with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Sear the chicken thighs, skin-side down, until the skin is golden brown and crisp, about 5 to 7 minutes. Remove the chicken and set aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the rinsed rice, dried thyme, dried oregano, and lemon zest. Cook for 1 minute, stirring constantly.
  7. Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  8. Nestle the seared chicken thighs back into the rice mixture, ensuring the skin is mostly above the liquid.
  9. Cover the pot tightly, reduce the heat to low, and simmer for 18 to 20 minutes, or until the rice is tender and the chicken juices run clear. Do not lift the lid during this time.
  10. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  11. Fluff the rice gently with a fork. Stir in the fresh parsley. Serve the chicken over the rice.

Notes

  • Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too gummy.
  • For extra flavor, you can add 1/2 cup of sliced mushrooms or chopped carrots with the onion.
  • If you prefer a less crispy skin, you can skip the initial searing step and just nestle the raw, seasoned chicken into the simmering rice mixture.

Nutrition

Find it online: https://spoonfulsnap.com/one-pot-chicken-and-rice-with-lemon-and-herbs/