One-Pot Lemon Chicken and Rice Recipe

• 4–6 bone-in, skin-on chicken thighs
• Chicken seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Adobo seasoning, cracked black pepper, 1 tsp dried basil, 2 tsp paprika
• 1–2 tbsp olive oil
• 1 medium onion, chopped
• 6–7 cloves garlic, chopped
• 1/2 tsp crushed red pepper plus salt & pepper to taste
• 4 oz white wine
• 1 cup medium or long grain white rice
• 1.5 cups chicken broth
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1 lemon, sliced into rounds
• 4–5 oz julienned sun-dried tomatoes plus about 1 tbsp of the oil they are packed in
• 2 tbsp tomato paste
• 1/4 cup chopped fresh Italian parsley

1. Preheat your oven to 400°F (200°C).
2. Combine the chicken seasoning ingredients and rub the mixture evenly over the chicken thighs. Let them marinate for 30 minutes if you have time.
3. Pat the thighs dry. In a large oven-safe skillet with high sides, heat 1–2 tablespoons of olive oil over medium-high heat. Brown the chicken about 4–6 minutes per side until nicely golden. The chicken will finish cooking in the oven, so only brown to develop color. Transfer the browned thighs to a plate and set aside.
4. If needed, add a bit more oil to the skillet. Sauté the lemon rounds, chopped onion, garlic, sun-dried tomatoes, tomato paste, lemon zest, crushed red pepper, salt, and pepper over medium heat until the onion softens and the mixture becomes fragrant and slightly golden, about 3–5 minutes.
5. Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce for a couple of minutes so the alcohol cooks off, then stir in the juice of 1/2 lemon.
6. Stir in the rice and sauté for about 1 minute so the grains start to toast and pick up flavor.
7. Add the chicken broth and bring the skillet to a boil. Reduce heat to medium so the liquid simmers gently. Nestle the chicken thighs back into the pan, including any juices that collected on the plate.
8. Cover the skillet with a lid and transfer it promptly to the preheated oven. Bake at 400°F (200°C) for about 40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
9. Remove the skillet from the oven. Let it rest for a few minutes, then garnish with the chopped fresh parsley. Serve warm and enjoy!

• Bone-in, skin-on chicken thighs: These are forgiving and flavorful. The skin crisps up and the dark meat stays moist, making them ideal for one-pot braises and oven finishes.

• Uncooked white rice: Use white rice for this recipe because it cooks in the same timeframe as the thighs. Long grain, medium grain, or jasmine work well. Avoid brown rice or risotto rice since their liquid and timing differ.

• Cookware: Use an oven-safe pan with high sides so you can brown on the stovetop and finish in the oven. A heavy skillet or braiser with a tight-fitting lid works best for even cooking and minimal evaporation.

Tip: If you prefer a bit more acidity, add an extra squeeze of lemon before serving. For a richer finish, stir a knob of butter into the rice just before serving.