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When it comes to crafting a meal that delights the palate and satisfies the soul, few dishes can rival the charm of Zesty One-Pan Lemon Garlic Herb Chicken and Rice. This savory creation harmoniously blends the bright acidity of lemon, the warmth of aromatic herbs, and the heartiness of tender chicken and fluffy rice. Perfect for a family dinner or an intimate gathering, this recipe not only tantalizes the taste buds but also showcases the beauty of simplicity in cooking.

One-Pan Lemon Garlic Herb Chicken and Rice

Discover the deliciousness of Zesty One-Pan Lemon Garlic Herb Chicken and Rice! This easy-to-make meal combines the bright flavors of lemon with tender chicken and fluffy jasmine rice, creating a perfect dish for family dinners or gatherings. With its one-pan preparation, you’ll enjoy minimal cleanup, making it ideal for busy nights. The harmony of savory herbs and zesty lemon offers a comforting and flavorful experience that will please everyone at the table.
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Ingredients
  

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

1 cup jasmine rice, rinsed

2 cups chicken broth

3 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, diced

1 lemon (zested and juiced)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish (optional)

Lemon slices for garnish (optional)

Instructions
 

Prepare the Chicken: Season the chicken thighs generously with salt, pepper, smoked paprika, thyme, and rosemary. Rub the spices under the skin for better flavor infusion.

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

      Sauté Vegetables: In the same pan, add the remaining tablespoon of olive oil. Add diced onion and minced garlic, cooking for 2-3 minutes until fragrant and translucent.

        Add Rice and Liquid: Stir in the rinsed jasmine rice and lemon zest, allowing it to toast in the oil for about 1 minute. Carefully pour in the chicken broth and lemon juice, stirring to combine everything evenly.

          Combine Chicken and Cook: Nestle the seared chicken thighs (with the skin side up) back into the pan, along with any juices from the plate. Bring the mixture to a gentle simmer, then cover the pan with a lid.

            Simmer the Dish: Reduce the heat to low and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid unnecessarily to ensure even cooking.

              Rest and Fluff: Once cooked, remove the pan from heat and let it sit covered for an additional 5 minutes. This allows the flavors to meld. Afterward, fluff the rice with a fork.

                Garnish and Serve: Sprinkle the dish with fresh chopped parsley and garnish with lemon slices if desired. Serve hot and enjoy the zesty flavors of lemon and herbs!

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