One-Pot Chicken and Rice With Caramelized Lemon
Published Aug. 23, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken thighs (about 1½ pounds)
- Salt and black pepper
- 2teaspoons dried oregano
- Crushed red pepper
- 2tablespoons extra-virgin olive oil
- 2lemons
- 1cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
- 6garlic cloves, minced
- 1medium shallot or ½ medium onion, minced
- 2cups long-grain white rice, rinsed
- 4cups (32 ounces) chicken broth
- ¼cup roughly chopped fresh parsley, for serving
Preparation
- Step 1
Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
- Step 2
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
- Step 3
Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.
- Step 4
Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
- Step 5
Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.
Private Notes
Comments
I made it in the Instant Pot, since my kitchen doesn’t have air conditioning. Mostly followed the steps as written, except after cooking all the vegetables I deglazed the pot with the broth, then put the rice in and the chicken on top. Lemons on top of the chicken. 6 minutes high pressure with a natural release. It came out great!
Really delicious and easy meal. I upped the thigh count to 6, and reduced rice to 1.5 cups and broth to 3 cups, which sorted the carb/protein ratio issues mentioned by other users. I personally like the bitterness of the lemon slices, but I think using the zest of one lemon instead of slices would eliminate the bitterness while maintaining the lift of citrus.
For those finding the Lemons too bitter or strong, make sure they are at least lightly browned on both sides before removing from the pan, and put them under the chicken rather than over the chicken. This will allow them to cook/mellow further in the broth.
This was *amazing*. We made a few minor edits: - I probably tripled the olive content because I like olives - we had really large thighs so let them crisp up for closer to fifteen minutes - I added an extra half lemon because I love caramelized lemon. I did follow the suggestion of putting the lemon under the chicken, and they came out beautifully. - when adding the veg to the pot, a glug for vermouth or white wines does wonders - we added a can of white beans just before it went in the oven, and they came out super creamy! Overall, an amazing recipe that we will fold into our rotation! Seems easily customizable.
Fabulous dish! -reduce rice to 1.5 cups and 3 cups broth -add capers -boil lemon slices for 2 mins -remove chicken skin before putting in oven, and fry and replace when chicken cooked through -squeeze lemon before serving -
On the chance that anyone here is making their own ricotta or greek yogurt - this is an excellent use for the strained whey. Replace the broth 1:1 with the strained yogurt liquid, and the end result is a tangy, creamy rice.