Dutch Oven Lemon Chicken and Rice

by | Dec 12, 2021 | Chicken, Comfort Food, Dinner, Lemon, Main Dish, Recipes, Rice

Dutch Oven Lemon Chicken and Rice
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I love a one-pot dinner where the side starch cooks right along with the meat. Fewer pans means less clean-up and that’s always a win for me. And I love lemon. This one has it all. And it’s so easy, and good, and satisfying. Did I say good? Well, I should say great. This is super easy to throw together, yet has a lovely combination of flavors that take it beyond the ordinary. I’ve looked long and hard for recipes to bake chicken and rice at the same time, in same dish, and have been disappointed by the results. It’s challenging to find the right ratio of rice to liquid as well as cooking time to get everything to cook properly. So I’ve combined the best elements of a couple recipes to come up with this variation, and I’m super happy with the results. The family enjoyed it as well. I hope it works well for you, too!

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Dutch Oven Lemon Chicken and Rice

  • Author: Stacey McNeill
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Description

This one-pot chicken and rice dish has a good dose of lemon for some really bright and lovely flavors. The chicken cooks up nicely moist whille the rice absorbs the flavors of the lemon and chicken broth. You can make this dish in any deep skillet that has a lid and can go in the oven. I just find it works well for me in a 6 quart Dutch oven.

Ingredients

  • 2 1/2 pounds chicken thighs (skin on, bone in)
  • 1 Tablespoon lemon zest (plus additional zest for garnish)
  • 1/4 cup lemon juice (from about 2 medium lemons)
  • 2 teaspoons oregano (divided)
  • 3 large cloves of garlic, minced
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons olive oil, divided
  • 1 small onion, finely diced (about 3/4 cup)
  • 1 large carrot, diced
  • 1 cup long grain rice (180 gm)
  • 1 1/2 cups chicken stock (375 ml)
  • 3/4 cup water?
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

FINISHING:

Chopped parsley
fresh lemon slices or zest

Instructions

  1. Combine the chicken thighs, lemon zest, lemon juice, 1 teaspoon oregano, garlic and 1/2 teaspoon salt in a bowl or ziploc bag. Mix together, making sure the marinade surrounds all the chicken thoroughly. Allow to marinate for at least an hour.
  2. Preheat oven to 350 degrees.
  3. Remove chicken from the marinade. Reserve the marinade for later use.
  4. Heat one tablespoon of oil in a deep Dutch oven or other heavy skillet over medium high heat.
  5. Place the chicken in the pot, skin side down, and cook until getting browned. Turn the chicken and brown on the other side. Remove chicken thighs to a bowl or platter.
  6. Pour off some of the fat, then return pot to the stove.
  7. Heat another tablespoon of oil in the skillet over medium high heat. Add onion and saute for a few minutes. Add carrots and saute until onions and carrots are softened a bit.
  8. Add rice, chicken broth, water, 1 teaspoon oregano, salt and pepper. ‘
  9. Add reserved marinade. Let the liquid start to simmer. Put the chicken on top of the rice mixture. Place a lid on the Dutch oven/skillet.
  10. Place in the oven and bake for 35 to 40 minutes. Remove the lid and bake for another 10 to 15 minutes, or until liquid is absorbed and rice is tender.
  11. Remove from the oven and let the dish rest for a few minutes before serving.
  12. Garnish with lemon slices and chopped fresh parsley and serve!