One-Pot Chicken and Rice

Simple Home Dish

One-Pot Chicken and Rice

Prep

15 mins

Cook

40 mins

Total

65 mins

Servings

4

Total includes a 10-minute covered rest; cooking may take a few extra minutes depending on your pan.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 3/4 lb)
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups long-grain white rice, rinsed and drained
• 2 1/4 cups low-sodium chicken broth
• 1 teaspoon finely grated lemon zest
• 1 lemon, cut into wedges
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 375°F. Pat the chicken dry and season with 3/4 teaspoon salt and the pepper. Use a deep 12-inch oven-safe skillet with a tight lid.
2. Heat the oil over medium-high heat. Brown the thighs skin-side down for 6 minutes, then turn and cook for 2 minutes. Transfer to a plate; leave about 1 tablespoon fat in the pan.
3. Reduce the heat to medium. Cook the onion with the remaining salt for 4 minutes. Add garlic and rice; stir for 1 minute. Add broth and zest and scrape up browned bits. Bring to a simmer.
4. Place the chicken on the rice, skin above the liquid. Cover and bake for 25–30 minutes, until the rice is tender and a thermometer in the thickest part of each thigh, away from the bone, reads at least 165°F. If the rice is still firm, add 1/4 cup hot water and cook covered for another 5 minutes.
5. Rest, covered and off the heat, for 10 minutes. Fluff the rice around the thighs. Taste for salt, sprinkle with parsley, and serve with lemon wedges.