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- 4 chicken thighs, bone-in and skin-on - 1 cup long-grain rice - 2 cups chicken broth - 1 large onion, diced - 3 cloves garlic, minced - 1 lemon, juiced and zested - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish

One-Pan Lemon Herb Chicken and Rice

Discover the ease of weeknight cooking with this Zesty One-Pan Lemon Herb Chicken and Rice recipe. This delicious dish combines juicy chicken thighs with zesty lemon and fresh herbs, all cooked together with fluffy rice. Ideal for busy evenings, it offers simple preparation and minimal cleanup, making it perfect for families or anyone seeking a satisfying meal. Elevate your dinner routine with this flavorful and nutritious one-pan wonder that everyone will love.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium lemon (zest and juice)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Season the Chicken: In a mixing bowl, combine the chicken thighs with olive oil, lemon zest, lemon juice, dried oregano, thyme, paprika, salt, and pepper. Marinate for at least 15 minutes or up to 2 hours in the fridge to enhance flavors.

    Sauté Aromatics: In a large, deep skillet or a Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and sauté until fragrant, about 1 minute.

      Brown the Chicken: Push the onions to the side of the skillet and place the marinated chicken thighs in the pan. Sear them for about 4-5 minutes on each side, until they develop a golden-brown crust. Remove the chicken from the pan and set aside.

        Cook the Rice: In the same pan, add the rice and stir to combine with the onion and garlic. Toast the rice for about 2 minutes, allowing it to absorb the flavors. Then, pour in the chicken broth and bring to a simmer.

          Combine and Simmer: Once the broth is simmering, nestle the browned chicken thighs back in the skillet on top of the rice. Cover with a lid and reduce heat to low. Let it simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

            Finishing Touches: Remove from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld. Fluff the rice with a fork and adjust seasoning with more salt and pepper if needed.

              Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings