Recipe Book

One-Pot Chicken and Rice with Caramelized Lemon

Chicken 55 min

Adapted from NYT Cooking (Dan Pelosi)

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 1.5 lb)
  • to taste salt and black pepper
  • 2 tsp dried oregano
  • pinch crushed red pepper
  • 2 tbsp 30 ml extra-virgin olive oil
  • 2 lemons
  • 1 cup 150 g pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 shallot or 1/2 onion, minced
  • 2 cup 400 g long-grain white rice, rinsed
  • 4 cup 950 ml chicken broth
  • 1/4 cup 60 ml fresh parsley, roughly chopped, for serving

Method

  1. Heat the oven to 200°C (400°F). Pat the chicken dry and season with 1 tsp each salt, pepper, and oregano, and a pinch of crushed red pepper.
  2. Heat the oil in a large Dutch oven over medium-high. Add the chicken skin side down and cook undisturbed until it self-releases from the pot, about 5 minutes. Remove and set aside.
  3. Slice one lemon into 1/4-inch rounds. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove and set aside.
  4. Add the olives, garlic, shallot, and 1 tsp each salt, pepper, and oregano to the pot. Cook over medium-low, scraping up the browned bits, until the garlic is fragrant, 2–3 minutes. Raise heat to high, add the rice and broth, stir to combine, and cover until it comes to a boil, about 5 minutes.
  5. Remove from heat. Place the chicken skin side up on the rice, then top with the caramelized lemon slices. Cover and bake until the rice and chicken are fully cooked, 25–30 minutes.
  6. Serve topped with fresh parsley and a squeeze of juice from the second lemon.

Notes