By Shanilcooks
One Pan Lemon Herb Chicken & Rice
11 steps
Prep:5minCook:35min
I've made a couple chicken and rice recipes in the past but this one is by far the easiest. Done in a single pan, this can feed up to 5 with leftover rice for the next day. The entire dish comes together in under 45 minutes, with only 10 minutes of actual cooking. Throw it in the oven and it'll take care of itself after that!
Updated at: Mon, 20 Nov 2023 19:01:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories442.8 kcal (22%)
Total Fat22.7 g (32%)
Carbs33.2 g (13%)
Sugars1 g (1%)
Protein24.7 g (49%)
Sodium699.7 mg (35%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Preheat oven to 420F.
Step 2
In 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.
Step 3
Heat a cast iron skillet with on medium to high heat and drop the chicken in skin side down.
Step 4
Once 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.
Step 5
Remove chicken and wipe off excess rendered fat (if necessary).
Step 6
Add onions and cook until softened then add garlic and cook until fragrant.
Step 7
Add a cup of rice and mix it in.
Step 8
Add bone broth and remaining salt (typically bone broth needs some seasoning!) and additional seasonings if you’d like.
Step 9
Put the chicken back in, skin side up, and push it into the rice. Add lemon slices and rosemary on top.
Step 10
Cover with an oven-safe lid or foil and bake for 20 minutes covered, 5 minutes uncovered.
Step 11
Broil on low for 2-3 minutes to add some extra color to the thighs and enjoy!
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