Description
A flavorful and comforting one-pot meal featuring tender, herb-marinated chicken and fragrant lemon rice.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 large lemon, juiced and zested
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 cup kalamata olives, pitted
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken thighs generously with salt, pepper, oregano, and thyme.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken in the pan skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
- In the same pot, add the diced onion and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant.
- Add the rinsed rice, lemon juice, lemon zest, and chicken broth to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the chicken thighs to the pot, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, stir in the kalamata olives, and serve.
Notes
You can customize the seasonings to taste.