Description
One-Pan Lemon Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain rice
2 cups chicken broth
1/2 cup onion (diced)
3 cloves garlic (minced)
1 lemon (sliced)
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Directions
Season the chicken: Sprinkle chicken thighs with smoked paprika, oregano, salt, and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down for 5 minutes until golden. Flip and cook for 3 more minutes. Remove and set aside.
Sauté aromatics: In the same skillet, add diced onion and garlic. Cook for 2-3 minutes until softened.
Cook the rice: Stir in the rice, then pour in chicken broth. Bring to a simmer and nestle the chicken thighs on top.
Bake: Cover the skillet and bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
Garnish and serve: Top with lemon slices and fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~400 kcal per serving
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