You guys know I’m all about a one pot meal, and this may be my favorite one yet! From the crispy chicken thighs to the savory, lemony rice - this recipe will quickly make its way into your weekly dinner rotation. I like to serve mine with a cucumber and tomato side salad and call it a day!
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Ingredients:
4-6 chicken thighs, bone in, skin on (2lbs)
1.5 C basmati rice
1/4 C chopped fresh parsley
1/4 C chopped kalamata olives
2 1/4 C chicken broth
2 lemons
3 sprigs fresh rosemary
3 cloves garlic, minced
2 tsp salt, separated
1/2 yellow onion, diced
1/2 tsp pepper
1/2 tsp dried oregano
1 T olive oil
1 Tbsp butter
Tzatziki for serving
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Directions:
Heat olive oil and butter in a large skillet over med/high heat. Season chicken on both sides with 1.5 tsp salt and 1/2 tsp pepper. Sear chicken skin side down for 4 min, then flip and cook another 4 min. Remove from skillet and set aside. Add onion and cook for 3-4 min. Add basmati rice and garlic, and toast for 2 min. Add juice from 1.5 lemons. Slice remaining half of lemon into thin rounds and set aside. Add oregano and remaining salt and pepper to taste. Stir. Add broth. Add chicken back to the skillet on top of the rice, skin side up. Add rosemary stems and lemon slices. Reduce heat to med/low, cover and cook for 18-20 min until rice and chicken are cooked through. Sprinkle with olives and parsley and serve with a side of tzatziki sauce!
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