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In the realm of comfort food, few dishes are as satisfying as a well-cooked chicken and rice meal. The Zesty One-Pan Lemon Garlic Herb Chicken and Rice stands out not just for its delightful flavors but also for its simplicity and convenience. This recipe combines tender, juicy chicken thighs with fragrant jasmine rice, all infused with the bright notes of lemon, the richness of garlic, and an array of fresh herbs. It’s a harmonious blend that promises to tantalize your taste buds while being easy to prepare.

One-Pan Lemon Garlic Herb Chicken and Rice

Discover the deliciousness of Zesty One-Pan Lemon Garlic Herb Chicken and Rice, a simple yet satisfying dish perfect for any occasion. Infused with bright lemon, rich garlic, and fresh herbs, this one-pan recipe features tender chicken thighs paired with aromatic jasmine rice. Enjoy easy prep and cleanup, making it ideal for busy weeknights and family gatherings. Elevate your dinner experience with this flavorful meal that delights your taste buds and nourishes your loved ones.
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Ingredients
  

4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)

1 cup jasmine rice, thoroughly rinsed

2 cups chicken broth

3 tablespoons olive oil, divided

4 cloves garlic, finely minced

1 medium onion, diced

1 lemon, zested and juiced (reserve slices for garnish)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley, finely chopped, for garnish (optional)

Lemon slices for garnish (optional)

Instructions
 

Prepare the Chicken: Season both sides of the chicken thighs generously with salt, pepper, smoked paprika, dried thyme, and dried rosemary. For deeper flavor, carefully rub the spices directly under the skin of each thigh.

    Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs over and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside on a plate.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes fragrant and translucent.

        Add Rice and Liquid: Introduce the rinsed jasmine rice and lemon zest to the pan, stirring for about 1 minute to lightly toast the rice in the flavorful oil. Carefully pour in the chicken broth and fresh lemon juice, stirring well to ensure that everything is combined evenly.

          Combine Chicken and Cook: Nestle the seared chicken thighs back into the pan on top of the rice, skin side up, along with any juices collected on the plate. Bring the mixture to a gentle simmer, then cover the pan with a lid to trap steam.

            Simmer the Dish: Reduce the heat to low, allowing the dish to simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Refrain from lifting the lid during this time to maintain even cooking.

              Rest and Fluff: Once the rice is cooked, remove the pan from heat and keep it covered for an additional 5 minutes. This resting time helps the flavors meld beautifully. After resting, fluff the rice using a fork to separate the grains.

                Garnish and Serve: Finish off by sprinkling the dish with fresh chopped parsley. For an extra pop of citrus, garnish with lemon slices around the dish if desired. Serve hot and relish the vibrant zestiness of lemon and aromatic herbs!

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings