One Pan Lemon Herb Chicken & Rice

Name: One Pan Lemon Herb Chicken & Rice
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 5
Cuisine: European
Ingredients: 5 pieces Chicken Thigh (5 chicken thighs); 1 tsp Olive Oil (1 tsp olive oil); 1 tbsp Italian Seasoning (1 tbsp Italian seasoning); 1 tsp Lemon pepper (1 tsp lemon pepper); 1 tsp Garlic Powder (1 tsp garlic powder); 1 tsp Table Salt (1 tsp salt); 12 oz Chicken Bone Broth (12oz low sodium chicken bone broth); 1 cup White Rice (1 cup washed white rice (I used Basmati)); ½ piece Yellow Onion (1/2 onion, diced); 4 cloves Garlic (4 cloves of garlic, diced); 4 sprig Rosemary (4 sprigs of rosemary); 1 piece Lemon (1 lemon, sliced thick)

One Pan Lemon Herb Chicken & Rice - Dinner (European)

40 minEuropean

Servings5

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Dairy Free
Egg Free

Steps

1Preheat oven to 420F.
2In a bowl, mix Italian seasoning, lemon pepper, garlic powder, 1 tsp salt, and olive oil and massage into chicken thighs. Let marinate for 15-30 minutes.
3Heat a cast iron skillet with on medium to high heat and drop the chicken in skin side down.
4Once the skin gets crispy and golden brown, flip and give the bottom of the chicken some color. No need to cook all the way through, just 3-4 minutes.
5Remove chicken and wipe off excess rendered fat (if necessary).
6Add onions and cook until softened then add garlic and cook until fragrant.
7Add a cup of rice and mix it in.
8Add bone broth and remaining salt (typically bone broth needs some seasoning!) and additional seasonings if you’d like.
9Put the chicken back in, skin side up, and push it into the rice. Add lemon slices and rosemary on top.
10Cover with an oven-safe lid or foil and bake for 20 minutes covered, 5 minutes uncovered.
11Broil on low for 2-3 minutes to add some extra color to the thighs and enjoy!