One-Pot Chicken and Rice With Caramelized Lemon

By Dan Pelosi

Published August 22, 2024

  • Browned chicken thighs are nestled in rice with green olives, lemon slices and parsley.
    Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 2
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(13,309)
Comments
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This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. 

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Ingredients

Yield:4 servings

  • 4 bone-in, skin-on chicken thighs (about 1 ½ pounds)

  • Salt and black pepper

  • 2 teaspoons dried oregano

  • Crushed red pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 lemons

  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped

  • 6 garlic cloves, minced

  • 1 medium shallot or ½ medium onion, minced

  • 2 cups long-grain white rice, rinsed

  • 4 cups (32 ounces) chicken broth

  • ¼ cup roughly chopped fresh parsley, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

97 grams carbs; 173 milligrams cholesterol; 944 calories; 21 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 42 grams fat; 3 grams fiber; 1442 milligrams sodium; 42 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.

  2. Step 2

    Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.

  3. Step 3

    Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.

  4. Step 4

    Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.

  5. Step 5

    Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

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Ratings

5 out of 5
13,309 user ratings
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Comments

paulinem

I made it in the Instant Pot, since my kitchen doesn’t have air conditioning. Mostly followed the steps as written, except after cooking all the vegetables I deglazed the pot with the broth, then put the rice in and the chicken on top. Lemons on top of the chicken. 6 minutes high pressure with a natural release. It came out great!

RHB

For those finding the Lemons too bitter or strong, make sure they are at least lightly browned on both sides before removing from the pan, and put them under the chicken rather than over the chicken. This will allow them to cook/mellow further in the broth.

ERhoads

Really delicious and easy meal. I upped the thigh count to 6, and reduced rice to 1.5 cups and broth to 3 cups, which sorted the carb/protein ratio issues mentioned by other users. I personally like the bitterness of the lemon slices, but I think using the zest of one lemon instead of slices would eliminate the bitterness while maintaining the lift of citrus.

Lorrie

This recipe makes a lot of rice. I would add two more thighs for a total of 6 and increase the seasonings to accommodate this addition. I'd also slice up more lemon to caramelize. Delicious--part of my menu rotation.

Allison K

This was soooo good! Pretty simple prep, too. I made it with brown rice and 8 chicken thighs (but didn’t adjust any ingredients). I cooked it in the oven for 40 min to account for the brown rice. Honestly prob could have used 1-2 more chicken thighs.

Gregg

This is sooo good. I used capers instead olives as a family member won't eat them. I have no idea how the recipe tastes with olives but with capers...yum. I also used 6 thighs and reduced the rice/broth to 1.5/3.

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