Description
A one pot chicken and rice dinner for one, featuring caramelized lemon and perfectly crispy chicken skin. Big flavor, minimal cleanup.
Ingredients
2 bone-in, skin-on chicken thighs
1/2 tablespoon olive oil
1/2 lemon, thinly sliced
1/2 cup long grain rice (jasmine or basmati)
1/4 medium onion, chopped
1 garlic clove, minced
1 cup chicken broth
1/4 teaspoon dried oregano
Salt and pepper to taste
Instructions
1. Pat chicken dry and season with salt, pepper, and oregano. Let rest for at least 15 minutes.
2. Place chicken skin-side down in a cool skillet with olive oil. Turn heat to medium and sear for 5–7 minutes, until golden and crisp. Remove and set aside.
3. In the same skillet, caramelize lemon slices for 2–3 minutes per side. Remove.
4. Add onion and garlic, sauté for 2–3 minutes. Deglaze with a splash of broth.
5. Add rice and remaining broth. Bring to a low boil and stir.
6. Nestle chicken thighs skin-side up into the rice. Add lemon slices on top.
7. Cover and bake at 375°F for 25–30 minutes.
8. Uncover and broil for 3–5 minutes to re-crisp the chicken skin.
9. Let rest uncovered for 5 minutes before serving.
Notes
- Use dry-brined chicken for extra crisp skin.
- Make sure skin stays above the broth level in the pot.
- To reheat and preserve crispiness, use an oven or air fryer, not the microwave.
Nutrition
- Serving Size: Full dish
- Calories: 580
- Sugar: 2g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: crispy chicken skin, one pot chicken, caramelized lemon, chicken and rice for one