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
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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.
If I'm serving this for a small dinner party, what would a good side dish be, if required at all?
I absolutely love this recipe! I make it at least once a week. Recently, I've started adding sweet peas, carrots, and a touch of tomato paste, and I highly recommend it! When incorporating additional vegetables, I suggest reducing the liquid slightly to balance out the moisture they'll release.
My family doesn’t like olives so I doubled the onion and added some pine nuts I had on hand. Also added about a tablespoon of Moroccan spice mix I made for another recipe. Cooked about 10 minutes longer as the rice wasn’t done in the time suggested. It turned out amazing. Big hit! I might add more chicken next time because the rice to chicken ratio was high.
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