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Browned chicken thighs over lemon rice and spinach with parsley and lemon slices

Best Chicken and Rice (One Pan)

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 servings
Calories: 510
Ingredients Method

Ingredients
  

  • 5 chicken thighs (skin-on and bone-in)
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested (approx 1/4 cup of juice) )
  • 2 teaspoons Dijon Mustard
  • 3 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 2 cups baby spinach (lightly packed and roughly chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoons dried oregano
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • chopped parsley (for garnish)
  • lemon zest or slices (for garnish)

Method
 

  1. In a non-reactive vessel, combine 2 tablespoons olive oil, lemon juice, lemon zest, Dijon mustard, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until emulsified.
  2. Submerge the bone-in, skin-on chicken thighs into the marinade mixture to coat thoroughly. Allow to marinate at ambient temperature for 15 minutes.
  3. Place a heavy-bottomed skillet or deep pan over medium-high heat and add 1 tablespoon olive oil.
  4. Extract the chicken thighs from the marinade, reserving leftover liquid. Place chicken skin-side down in the hot skillet and sear for 5 to 7 minutes until the skin renders fat and turns deeply golden brown.
  5. Flip chicken thighs and sear the reverse side for 3 minutes. Remove chicken from skillet and set aside on a plate.
  6. Reduce heat to medium. Add the diced yellow onion to the rendered pan juices and sauté for 3 minutes until translucent.
  7. Incorporate 2 minced garlic cloves, 1 teaspoon dried oregano, and 1 cup long grain white rice. Stir continuously for 1 to 2 minutes to toast the grains and infuse aromatics.
  8. Deglaze the skillet by pouring in 2 cups chicken stock and the reserved marinade liquid, scraping up all fond attached to the bottom of the pan.
  9. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cups roughly chopped baby spinach, stirring until the greens begin to collapse into the broth.
  10. Nestle seared chicken thighs back into the pan, skin-side up, placing them on top of the rice and liquid base.
  11. Bring the mixture to a rapid boil, then immediately turn heat to low and cover with a tight-fitting lid.
  12. Simmer undisturbed for 20 to 25 minutes until liquid is fully absorbed, rice is tender, and chicken reaches an internal core temperature of 165°F (74°C).
  13. Remove from heat and let rest covered for 5 minutes. Garnish with chopped parsley and additional lemon zest or slices prior to serving.