Easy Lemon Chicken Thighs and Rice
A comforting and flavorful one-pot dish featuring chicken thighs seasoned with lemon, garlic, and oregano, served with basmati rice cooked in chicken broth.
Ingredients
Main Ingredients
- 5 Chicken Thighs, Breasts, or Drumsticks, skin-on
- 1 Lemon, zested and juiced Use fresh for best flavor.
- 1 medium Onion, chopped
- 4 cloves Garlic, mashed
- 2 tablespoons Dried Oregano
- 1 teaspoon Paprika
- 1 teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- 2 tablespoons Olive Oil
- 1 cup Basmati Rice
- 2 cups Chicken Broth
- ½ cup Parsley, chopped For garnish.
Instructions
Preparation
- Season the skin-on chicken thighs, breasts, or drumsticks with sea salt, black pepper, paprika, and dried oregano.
- Heat olive oil over medium heat in a large skillet or Dutch oven.
Cooking
- Add the seasoned chicken pieces, skin-side down, and sear until golden brown.
- Flip the chicken and add the chopped onion. Sauté until the onion becomes translucent.
- Incorporate the mashed garlic, then add the lemon zest and juice. Stir to combine.
- Pour in the basmati rice and stir well. Add the chicken broth and bring to a gentle boil.
- Lower the heat to a simmer, cover the skillet, and cook until the rice is tender and has absorbed the broth.
Serving
- Let the dish sit covered for a few minutes before serving to allow flavors to meld.
Notes
For best results, season the chicken well and let the dish sit after cooking to enhance flavors. Store leftovers in an airtight container for 3-4 days in the fridge.