One Pot Lemon Chicken Thighs and Rice
A comforting and flavorful one-pot meal featuring tender chicken thighs and aromatic rice infused with lemon and oregano.
Ingredients
Main Ingredients
- 5 pieces chicken thighs, skin on, bone in
- 1-2 pieces lemons (zest + 4 tbsp lemon juice) Ensure to zest without the bitter white pith.
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1.5 tablespoons olive oil For sautéing.
- 1 small onion, finely diced
- 1 cup long grain rice, uncooked
- 1.5 cups chicken broth
- 3/4 cup water
- 3/4 teaspoon salt
- to taste Black pepper
- to taste Finely chopped parsley or oregano (optional) For garnish.
- to taste Fresh lemon zest (optional) For garnish.
Instructions
Preparation
- Zest 1 to 2 lemons and juice them to measure out about 4 tablespoons. Set aside.
- Mince the garlic, finely dice the onion, and prepare the chicken thighs.
Cooking
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3 to 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle dried oregano over the mixture. Season chicken thighs with salt and pepper, then place skin-side down in the pot. Sear for about 5 minutes.
- Flip the chicken thighs and sear the other side until browned.
- Add uncooked rice, stirring with the aromatic mixture. Pour in the chicken broth and water.
- Add lemon juice and zest, simmer on low heat, covered, until rice is tender and chicken is cooked through.
- Remove from heat and let sit covered for a few minutes before serving.
Notes
For extra flavor, consider marinating the chicken thighs with lemon juice and oregano beforehand. Adjust the thickness of the rice by modifying liquid content as desired.