One-Pot Chicken and Rice With Caramelized Lemon

A comforting and flavorful dish that combines tender chicken, fluffy rice, and the bright, caramelized notes of lemon. This easy one-pot meal is perfect for busy weeknights or lazy weekends.

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 4 servings

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped

Nutritional Information (per serving):

• Calories: 450
• Protein: 28g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 2g
• Sodium: 580mg

Instructions:

1. Season the chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
3. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from the pan and set aside.
4. In the same pan, add the sliced lemons and cook for 2-3 minutes on each side until caramelized. Remove and set aside.
5. Add diced onion to the pan and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.
6. Stir in the rice, coating it with the oil and onion mixture.
7. Pour in the chicken broth, add thyme sprigs and bay leaf. Bring to a boil.
8. Reduce heat to low, place the chicken thighs on top of the rice, skin-side up. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove from heat and let stand, covered, for 5 minutes.
10. Fluff the rice with a fork, remove thyme sprigs and bay leaf. Garnish with caramelized lemon slices and chopped parsley before serving.

Variations:

• Use boneless, skinless chicken breasts for a leaner option.
• Add vegetables like bell peppers or zucchini for extra nutrition.
• Substitute brown rice for white rice (note: cooking time will increase).
• Add a pinch of saffron for a Spanish-inspired flavor.

Cooking Tips:

• Don't skip browning the chicken and caramelizing the lemon – these steps add depth of flavor.
• If the rice seems too dry during cooking, add a little more broth or water.
• For extra lemony flavor, add some lemon zest to the rice before cooking.

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

Reheat in the microwave, covered, for 2-3 minutes, stirring halfway through. Alternatively, reheat in a skillet over medium heat with a splash of water or broth to prevent drying out.

Serving Suggestions:

• Serve with a simple green salad or steamed vegetables.
• A dollop of Greek yogurt on top adds a nice tangy contrast.
• Warm pita bread makes a great accompaniment for soaking up the flavorful juices.

Equipment Needed:

• Large skillet or Dutch oven with a tight-fitting lid
• Sharp knife for slicing lemon and chopping herbs
• Measuring cups and spoons
• Wooden spoon or spatula for stirring