One-Pot Lemon Herb Chicken and Rice

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 1½ cup long-grain white rice
• 3 cup chicken broth
• 1 lemon
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley (optional)

Steps

1. Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken until golden brown on both sides, then remove and set aside.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, dried oregano, and dried thyme, cooking for 1 minute until fragrant.
3. Add rice to the pot and stir for 1-2 minutes until lightly toasted. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom.
4. Return chicken to the pot, nestling it into the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, then squeeze fresh lemon juice over the top and garnish with fresh parsley, if desired.