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One-Pot Lemon Chicken and Rice Recipe

One-Pot Lemon Chicken and Rice

iamwinfred
This One-Pot Lemon Chicken and Rice is the kind of meal that feels like a warm hug. Juicy bone-in chicken thighs or drumsticks are seared until golden, then nestled into bright, lemony rice that soaks up every drop of savory chicken broth as it simmers. A touch of turmeric gives the rice a gorgeous golden color, while fresh lemon zest and juice keep every bite light and vibrant. Everything cooks together in a single pot, which means big flavor with minimal cleanup — perfect for weeknight dinners and holiday meals alike.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 520 kcal

Equipment

  • Dutch oven or large heavy-bottomed pot At least 5-quart capacity
  • Wooden spoon or silicone spatula For stirring
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Zester or fine grater For lemon zest
  • Tongs For handling the chicken
  • Tight-fitting lid For the pot

Ingredients
  

  • 4 bone-in, skin-on chicken thighs or drumsticks Patted dry with paper towels
  • 1½ cups long grain white rice 300g; uncooked
  • 3 cups chicken broth 720ml; low-sodium recommended
  • 1 lemon Zested and juiced; about 3–4 tbsp juice
  • 1 small onion Finely diced
  • 4 cloves garlic Minced
  • 1 tsp dried oregano
  • ½ tsp turmeric For color
  • 2 tbsp olive oil Extra virgin
  • salt and pepper To taste

For Serving

  • fresh dill or parsley Roughly chopped; for garnish

Instructions
 

  • Pat chicken pieces completely dry with paper towels, then season generously on all sides with salt and pepper. Set aside at room temperature for about 10 minutes while you prepare the remaining ingredients.
  • Finely dice the onion and mince the garlic. Zest the entire lemon (avoiding the white pith), then halve and juice it — you should get about 3 to 4 tablespoons of juice. Set both the zest and juice aside.
  • Heat olive oil in a Dutch oven over medium-high heat. Place chicken skin-side down and sear without moving for 4 to 5 minutes until deep golden brown, then flip and sear the other side for 2 to 3 minutes. Remove and set aside — it will not be cooked through yet.
  • Reduce heat to medium and add the diced onion to the pot drippings. Cook for 3 to 4 minutes until softened and translucent, then add the minced garlic and stir for 1 minute until fragrant.
  • Add the uncooked rice to the pot and stir to coat in the drippings. Toast for 1 to 2 minutes until the edges look slightly translucent, then stir in the dried oregano and turmeric until evenly distributed.
  • Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the lemon zest and lemon juice, taste for seasoning, then bring the mixture to a boil over medium-high heat.
  • Nestle the seared chicken skin-side up on top of the rice, pressing it down slightly so it's partially submerged. Reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid.
  • Remove the pot from heat and let it rest covered for 5 minutes. Check that chicken reaches 165°F (74°C) internally and rice is fully cooked, then fluff the rice with a fork and scatter fresh dill or parsley over the top before serving.

Notes

  • Always sear the chicken first — the browned bits left in the pot add deep, savory flavor to the entire dish.
  • Use bone-in, skin-on chicken thighs or drumsticks for the best flavor and moisture. Boneless cuts cook faster and won't contribute as much richness to the rice.
  • Do not lift the lid while the rice simmers. Every peek releases steam and disrupts the rice-to-liquid ratio, which can result in undercooked rice.
  • Use fresh lemon, not bottled juice. The zest is a key flavor component and cannot be replicated with bottled lemon juice.
  • Let the pot rest off heat for 5 full minutes after cooking. This allows the steam to finish the rice and the chicken juices to redistribute.
  • For a Greek-inspired twist, add sliced Kalamata olives and crumbled feta cheese when serving.
  • To add vegetables, stir in frozen peas or baby spinach during the last 5 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore moisture.
  • This dish freezes well for up to 2 months. Remove chicken from the bone before freezing for easier storage and reheating.
  • For brown rice, increase broth by ½ cup and extend the simmering time to 40 minutes.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 48gProtein: 34gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 15mgCalcium: 4mgIron: 10mg
Keyword bone in chicken thighs recipe, easy one pot dinner, lemon chicken rice recipe, one pot lemon chicken and rice, weeknight chicken dinner
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