Description

A flavorful one-pan chicken and rice dish featuring crispy-skinned chicken thighs, fragrant herbs, fresh vegetables, and perfectly seasoned rice, ideal for both weeknights and entertaining.

Ingredients

2 tablespoons canola oil

4 to 6 bone-in, skin-on chicken thighs (about 6 ounces each)

1/2 teaspoon paprika

Kosher salt and freshly ground black pepper

4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds

3 stalks celery (about 9 ounces), sliced 1/4-inch thick

2 large shallots (about 4 ounces), finely diced

2 cloves garlic, minced

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh oregano leaves, chopped

2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice

1 cup long-grain rice

2 cups low-sodium chicken stock

1 tablespoon chopped fresh chives

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Instructions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Toss chicken thighs with paprika, 1 teaspoon salt, and pepper.
Place chicken skin-side down in skillet and cook undisturbed until golden, 4–5 minutes. Remove to a plate.
Add remaining oil to skillet. Stir in carrots, celery, and shallots; cook until softened, about 4–5 minutes.
Add garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt, and pepper; cook for 1 minute until fragrant.
Stir in rice and cook undisturbed until lightly toasted, about 2 minutes.
Pour in chicken stock, add 1/2 teaspoon salt, and stir to combine. Place chicken thighs skin-side up on top.
Bring to a boil, cover, reduce heat to simmer, and cook for 15–20 minutes until rice is tender and chicken is cooked through.
Preheat broiler, uncover skillet, and broil for 2–3 minutes until skin is crispy and golden.
Sprinkle with chives before serving.

Notes

For a spicier version, add 1/2 teaspoon red pepper flakes with vegetables.
Use bell peppers, peas, or green beans for variety.
Substitute rosemary or parsley for thyme and oregano if desired.
Brown rice can be used but will require 35–40 minutes cooking and extra broth.
This dish can be frozen for up to 2 months without loss of flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One-Pan
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 520
Sugar: 6g
Sodium: 640mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 4g
Protein: 34g
Cholesterol: 130mg