One Pan Lemon Chicken & Rice

Friday, June 3, 2016

20160421-Photo Apr 21, 7 39 44 PM Here is a quick all in one dinner recipe for ya- one pan lemon chicken & rice! I give full credit for this delicious recipe to Recipe Tin Eats. So flavorful and fresh. And the best thing… easy cleanup! Check out the recipe below to make your own.

Enjoy!20160421-Photo Apr 21, 7 37 07 PM

One Pan Lemon Chicken
Serves 5
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 10 min
Ingredients
  1. 5 chicken thighs, skin on, bone in
  2. 1 - 2 lemons, zest + 4 tbsp lemon juice
  3. 1 tbsp dried oregano
  4. 4 garlic cloves, minced
  5. 3/4 tsp salt
  6. (Rice)
  7. 1½ tbsp olive oil
  8. 1 small onion, diced
  9. 1 cup long grain rice
  10. 1½ cups chicken broth
  11. ¾ cup water
  12. 1 1/2 tbsp dried oregano
  13. 1 tsp salt
  14. Pepper
  15. (Garnish)
  16. Finely chopped parsley
  17. Fresh lemon zest
Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for 45 minutes but preferably overnight
  2. Preheat oven to 350F
  3. Remove chicken from marinade, reserve the marinade
  4. Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.
  5. Place chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
  6. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
  7. Heat 1 tbsp olive oil in a dutch oven over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
  8. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
  9. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
Adapted from Recipe Tin Eats
Adapted from Recipe Tin Eats
Lace And Grace http://laceandgraceblog.com/

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