One-Pot Chicken and Rice With Caramelized Lemon Recipe

This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs
By Dan Pelosi
Published Aug. 23, 2024
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Print RecipeYield:4 servings- 4bone-in, skin-on chicken thighs (about 1½ pounds)
- Salt and black pepper
- 2teaspoons dried oregano
- Crushed red pepper
- 2tablespoons extra-virgin olive oil
- 2lemons
- 1cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
- 6garlic cloves, minced
- 1medium shallot or ½ medium onion, minced
- 2cups long-grain white rice, rinsed
- 4cups (32 ounces) chicken broth
- ¼cup roughly chopped fresh parsley, for serving
Add ingredients to Grocery ListIngredient Substitution Guide 11. Step 1Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper. 12. Step 2Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside. 13. Step 3Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside. 14. Step 4Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes. 15. Step 5Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.
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paulinem10 months agoI made it in the Instant Pot, since my kitchen doesn’t have air conditioning. Mostly followed the steps as written, except after cooking all the vegetables I deglazed the pot with the broth, then put the rice in and the chicken on top. Lemons on top of the chicken. 6 minutes high pressure with a natural release. It came out great!
Is this helpful? 1208ERhoads10 months agoReally delicious and easy meal. I upped the thigh count to 6, and reduced rice to 1.5 cups and broth to 3 cups, which sorted the carb/protein ratio issues mentioned by other users. I personally like the bitterness of the lemon slices, but I think using the zest of one lemon instead of slices would eliminate the bitterness while maintaining the lift of citrus.
Is this helpful? 1089RHB10 months agoFor those finding the Lemons too bitter or strong, make sure they are at least lightly browned on both sides before removing from the pan, and put them under the chicken rather than over the chicken. This will allow them to cook/mellow further in the broth.
Is this helpful? 1076Courtnay1 hour agoI didn’t have olives, but I did have a giant jar of muffaletta Olive salad so I tried that and this came out really well!
Is this helpful?Joanne2 days agoThe cooking is easy and the dish came out delicious. I followed exactly the recipe except 4 pieces of dried tomatoes (coarsely chopped) added to the shallot, garlic, and olive pile. It’s definitely a recipe to keep.
Is this helpful?MJ Scott6 days agoI did several things suggested by other reviewers. I used 6 chicken thighs and 1 1/2 cups rice/3 cups broth. Chicken is gone and I still have leftover rice. I also boiled the whole lemon for 2 minutes and put it under the chicken while baking. This recipe was fantastic. The best tasting rice I’ve ever made.
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