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Plated one pot lemon herb chicken and rice with fresh parsley and lemon wedges on a wooden table.
Paula

One Pot Lemon Herb Chicken & Rice

One Pot Lemon Herb Chicken & Rice is the only weeknight dinner recipe you will ever need, featuring golden chicken thighs nestled into fluffy rice soaked in savory drippings, lemon juice, and fresh herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Portionen
Course: Main Course
Cuisine: American
Calories: 313
Ingredients Method

Ingredients
  

For the Chicken
  • 4 pieces Bone-in skin-on chicken thighs (approx. 2 lbs total)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • ½ tsp Smoked paprika
For the Aromatics
  • 1 Medium yellow onion diced
  • 4 Garlic cloves minced
  • 1 Lemon zested and juiced (approx. 3 tbsp juice)
For the Rice & Liquid
  • 1½ cups Long-grain white rice uncooked
  • 2½ cups Low-sodium chicken broth
  • ½ cup Dry white wine or additional broth
For the Herbs & Seasonings
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 2 tbsp Fresh parsley chopped (for garnish)
  • 1 tbsp Fresh dill chopped (optional garnish)
For the Fats & Oil
  • 2 tbsp Olive oil
  • 1 tbsp Unsalted butter
Optional Add-In Vegetables
  • 1 cup Baby spinach
  • ½ cup Frozen peas
  • 1 cup Cherry tomatoes halved

Method
 

  1. Preheat your oven to 375°F. Pat the chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5 to 6 minutes until golden, then flip and sear the other side for 2 minutes.
  3. Remove the chicken and add butter to the drippings. Sauté the onion for 3 to 4 minutes until soft, then add garlic for 1 minute.
  4. Stir in the rice and toast for 1 to 2 minutes, then add wine, scraping the bottom of the pot for flavor. Pour in chicken broth, lemon juice, zest, thyme, and oregano.
  5. Nestle the chicken thighs skin-side up on the rice and transfer the pot to the oven. Cover and bake for 30 minutes.
  6. Uncover and bake for an additional 10 to 15 minutes until the skin is crispy and the chicken reaches 165°F. Let rest for 5 minutes before serving.
  7. Optional: stir in baby spinach or peas before serving and garnish with fresh parsley and dill.