Name: One-Pan Lemon Chicken and Rice
Prep time: 20 min
Cook time: 60 min
Yield: 5 servings
Ingredients: 5 whole chicken thighs; 1 tbsp olive oil; ¼ cup lemon juice; 2 tsp lemon zest; 2 tsp dijon mustard; 3 clove garlic; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp salt; ¼ tsp black pepper; 1 whole yellow onion; 2 cup baby spinach; 1 cup long grain white rice; 2 cup chicken stock; 2 tbsp fresh parsley

1

Combine olive oil, lemon juice, lemon zest, dijon mustard, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight.

Marinate chicken

5 whole chicken thighs (bone-in, skin-on)

1 tbsp olive oil (for marinade)

¼ cup lemon juice (from about 2 lemons)

2 tsp lemon zest

2 tsp dijon mustard

3 clove garlic (minced)

1 tsp dried oregano

1 tsp dried thyme

½ tsp salt

¼ tsp black pepper

2

Heat the oven to 350 degrees F. Warm olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for about 5 minutes until the skin is deeply golden. Flip and cook another 5 minutes on the second side. Remove the chicken and set aside; reserve the leftover marinade.

Sear chicken

2 tbsp olive oil (for searing)

3

In the same skillet, saute diced onion for a minute or two until softened. Stir in the spinach, garlic, oregano, salt, pepper, and reserved marinade, cooking about 30 seconds until the spinach wilts. Add the rice and stir to coat with the pan drippings, then pour in the chicken stock and bring to a simmer.

Saute aromatics

1 whole yellow onion (diced)

2 cup baby spinach (chopped)

1 cup long grain white rice

2 cup chicken stock

4

Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the skillet tightly and bake for 35 minutes. Remove the lid and bake 10 more minutes until the chicken skin crisps and the rice is tender and has absorbed all the stock.

Bake chicken and rice

5

Let the skillet rest for 5 to 10 minutes, then fluff the rice with a fork. Garnish with fresh parsley and lemon zest before serving.

Rest

2 tbsp fresh parsley (chopped, for garnish)

One-Pan Lemon Chicken and Rice

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Instructions

Instructions

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