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Chicken Thigh And Rice Recipes

One-Pan Lemon-Herb Chicken Thighs and Rice Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 ½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 small yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • Zest of 1 lemon
  • 1 ¾ cups low-sodium chicken broth
  • 2 tbsp chopped fresh dill, plus more for serving

Method
 

  1. Heat oven to 375°F (190°C). Pat chicken dry, season with 1 tsp salt and pepper. Sear skin-side down in oil in a heavy oven-safe skillet over medium heat for 7 minutes until golden, then flip and cook 3 minutes. Remove to a plate.
  2. Drain all but 1 tbsp fat from the pan. Add onion and cook 4 minutes until soft, then add garlic for 30 seconds. Stir in rice and lemon zest and toast 1 minute.
  3. Pour in broth and remaining ½ tsp salt, scrape up browned bits, and bring to a simmer. Nestle chicken back in, skin side up. Bake uncovered 25 to 30 minutes until chicken reaches 175°F (80°C) and rice absorbs liquid.
  4. Let rest 5 minutes, then sprinkle with dill and fluff rice with a fork. Serve with extra lemon wedges and dill.

Notes

The rice continues to steam as it rests, so don’t skip that 5 minutes or it may be too wet. If you like a little more char on the chicken skin, pop the skillet under the broiler for 1 to 2 minutes right after baking, watching closely.