One Pot Chicken and Rice with caramelized Lemon
This one pot chicken and rice with caramelized lemon is a simple, citrus-forward dinner made in one pot. Crispy chicken thighs sit on creamy, lemon-infused rice with olives and garlic for unbeatable flavor.
Ingredients
- 4 bone-in skin-on chicken thighs (about 1½ pounds)
- Salt and black pepper
- 2 teaspoons dried oregano
- Crushed red pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 lemons
- 1 cup pitted Castelvetrano or kalamata olives chopped
- 6 garlic cloves minced
- 1 medium shallot or ½ onion minced
- 2 cups long-grain white rice rinsed
- 4 cups chicken broth
- ¼ cup chopped fresh parsley
Instructions
Preheat Oven & Season Chicken
- Preheat oven to 400°F. Pat chicken dry with paper towels. Season with salt, pepper, oregano, and red pepper.
Sear the Chicken Thighs
- Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden and crisp, about 5 minutes. Remove and set aside.
Caramelize the Lemon Slices
- Slice 1 lemon into thin rounds. Add to the pot and cook until softened and caramelized, about 2 minutes. Remove and set aside.
Sauté Aromatics and Olives
- Add olives, garlic, shallot, and more salt, pepper, and oregano to the pot. Cook 2–3 minutes to soften and scrape up browned bits.
Add Rice and Broth
- Stir in rinsed rice and chicken broth. Bring to a boil, then remove from heat.
Assemble and Bake
- Place chicken thighs on top of rice, skin-side up. Top with lemon slices. Cover and bake for 25–30 minutes.
Rest, Garnish, and Serve
- Remove from oven. Rest uncovered for 5 minutes. Garnish with parsley and a squeeze of fresh lemon.
Notes
- For extra flavor, use Kalamata olives or add capers. To make it spicier, add more crushed red pepper. Leftovers keep well for 3 days and reheat best with a splash of broth.