One Pot Chicken Thighs with Lemon, Garlic and Rice

One Pot Chicken Thighs with Lemon, Garlic and Rice

Juicy bone-in chicken thighs and fluffy rice cook together in one pan with lemon, garlic and thyme for a weeknight-friendly dinner.

Ingredients

  • 6 bone-in, skin-on chicken thighs about 2 1/2 lb total
  • 1 1/4 tsp kosher salt divided
  • 3/4 tsp black pepper divided
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 1/2 cups long-grain white rice rinsed until water runs clear
  • 3 cups low-sodium chicken broth
  • 1 lemon zested and juiced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1/4 tsp red pepper flakes optional
  • 3 cups baby spinach loosely packed
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley chopped, for serving
  • lemon wedges for serving

Instructions

  1. Preheat the oven to 375°F (190°C). Pat the chicken thighs very dry with paper towels. Season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the smoked paprika.
  2. Heat a large oven-safe pot or deep skillet (12-inch) over medium-high and add the olive oil. Place chicken thighs skin-side down and sear until the skin is deeply golden and crisp, 6 to 8 minutes. Flip and sear the second side for 2 minutes, then transfer chicken to a plate.
  3. Reduce heat to medium. Add the chopped onion and a pinch of salt to the pot and cook, stirring, until softened and lightly golden, 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
  4. Add the rinsed rice to the pot and stir to coat in the aromatics and chicken fat, 30 to 60 seconds, to lightly toast the grains.
  5. Pour in the chicken broth, lemon zest, lemon juice, thyme and red pepper flakes, scraping up any browned bits from the bottom. Season the liquid with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; taste and adjust so it’s well seasoned.
  6. Bring the mixture to a simmer. Nestle the chicken thighs on top, skin-side up, keeping the skin above the liquid so it stays crisp.
  7. Transfer the uncovered pot to the oven and bake until the rice is tender and the chicken registers at least 175°F (79°C) near the bone, 22 to 28 minutes. If the skin needs extra crisping, broil for 1 to 2 minutes, watching closely.
  8. Remove from the oven and scatter the spinach around the chicken. Dot the butter over the rice. Cover the pot and let rest 5 minutes to wilt the greens and set the rice.
  9. Uncover, fluff the rice around the edges, and sprinkle with parsley. Serve hot with lemon wedges for squeezing.

Notes

  • Rinse the rice until the water runs almost clear to keep the grains separate.
  • Use a wide pan so the chicken can sear properly and the skin stays above the liquid in the oven.
  • If your broth is not low-sodium, start with less salt and season to taste after baking.

Recipe from Healthy Food Nest · healthyfoodnest.com