Ingredients
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- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Sear the Chicken: In a large pot, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear for 5-7 minutes until golden brown, then flip and cook for another 5 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until soft and fragrant.
- Cook the Rice: Stir in the rice, chicken broth, lemon juice, lemon zest, oregano, and thyme. Bring to a boil.
- Combine Chicken and Rice: Return the seared chicken to the pot, skin-side up. Cover and reduce heat to low. Simmer for 25-30 minutes until the rice is tender and the chicken is cooked through.
- Garnish and Serve: Remove from heat, let it rest for a few minutes, then garnish with fresh parsley. Serve warm and enjoy the vibrant flavors!
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 4
- Calories: 450kcal
- Fat: 22g
- Carbohydrates: 35g
- Protein: 30g