Description
Enjoy a satisfying one-pot meal with crispy chicken skin and flavorful rice, perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 6 bone-in, skin-on chicken thighs (about 4 ounces each)
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 tablespoon unsalted butter
- ⅔ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1½ cups uncooked long-grain rice
- 3 cups chicken stock (plus more as needed)
- 1 tablespoon finely chopped flat-leaf parsley
- 1 medium lemon, cut into wedges
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the chicken thighs with most of the salt and pepper.
- Place chicken skin-side down in the pot and sear until deeply golden and crisp. Flip briefly, then remove and set aside.
- Add butter to the pot, followed by onion. Cook until softened, scraping up any browned bits.
- Stir in garlic and cook until fragrant.
- Add rice and toast briefly, coating the grains in the flavorful fat.
- Pour in chicken stock and remaining seasoning; bring to a gentle boil.
- Nestle chicken thighs on top of the rice, skin-side up.
- Transfer to the oven and bake uncovered until the rice is tender and the chicken is fully cooked.
- If needed, add extra stock in small amounts while baking.
- Finish with parsley and fresh lemon juice before serving.
Notes
Pat the chicken skin dry before seasoning for better crispiness. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg