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Lemon Garlic Chicken & Rice

Juicy chicken thighs and hearty wild rice combine in this cozy one-pot meal that has deep, rich flavors that are perfect for cold weather.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, cozy, dinner, one pot meals
Servings: 6 servings
Calories: 377kcal

Ingredients

  • 6 bone-in, skinless chicken thighs (about 1 1/2 lbs)
  • 1 1/2 cups Lundberg Organic Wild Rice Blend (270 grams)
  • 2 1/2 cups Swanson Vegetable Stock (20 fl oz)
  • 1/2 large red onion, diced (180 grams)
  • 2 large carrots, chopped (140 grams)
  • 3 stalks celery, chopped (98 grams)
  • 6 cloves garlic, minced (24 grams)
  • 3 lemons, divided
  • 2 tbsp vegetable oil (1 fl oz)
  • 1 1/2 tsp salt, divided
  • 1 tsp Oh My Spice! Lemon Pepper Dill Seasoning
  • 1/2 tsp each: black pepper, smoked paprika
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions

  • Pre-heat oven to 375°F.
  • Combine 1 tsp of salt, Lemon Pepper Dill Seasoning, black pepper, and smoked paprika until mixed. In a medium bowl, season chicken with the spice mix and rub them in to distribute evenly. Set aside.
  • Heat a large oven safe skillet (one that has an oven safe lid) over medium-high heat (8 out of 10). Add vegetable oil and heat until shimmery. Add chicken thighs, "smooth" side down, being careful not to overcrowd the skillet. Sear for 2-3 minutes until the chicken is browned on one side and releases from the skillet. Remove the chicken to a plate and set aside.
  • Add onion, carrot, and celery to the hot skillet. Sauté for 2-3 minutes until fragrant, then add garlic and rice. Sauté for another 1-2 minutes to toast the rice.
  • Add broth, juice of 1 lemon, and remaining 1/2 tsp of salt to the skillet. Stir, scraping up any browned bits from the bottom of the pan. Cover and bring to a boil over medium-high heat (7 out of 10) for 5 minutes.
  • Turn off the heat, then add sprigs of thyme and rosemary and nestle the chicken thighs and 3-4 lemon halves (cut side up) on top of the rice mixture.
  • Cover the skillet and bake at 375°F for 40-45 minutes or until the rice has absorbed most of the liquid. Uncover and broil for about 5 minutes to brown the chicken and lemons. Remove from the oven and rest for 5-10 minutes. Top with flakey sea salt before serving, if desired.

Notes

  • Substitutions: The cooking time was developed for the specific type of wild rice listed in the ingredients - subbing it out may impact the cook time. Check out all my notes on substitutions here.
  • Nutrition: The nutrition info for this recipe may vary significantly depending on how much skin or fat is left on the chicken thighs. Scan the barcode below or search for "Peanut Butter and Fitness Lemon Garlic Chicken & Rice" to log this food in My Fitness Pal.

Nutrition

Calories: 377kcal | Carbohydrates: 42g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 790mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g