Lemon-Garlic Chicken and Rice

Name: Lemon-Garlic Chicken and Rice
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 4 bone-in skinless chicken thighs; 4 skinless chicken drumsticks; 2 1/2 teaspoons kosher salt, divided (not table salt); 1 teaspoon ground black pepper, divided; 3 cups chopped onions; 1 1/4 cups long-grain rice; 2 -3 tablespoons finely chopped garlic (or to taste); 1/4 teaspoon crushed red pepper flakes; 2 1/2 cups chicken broth; 1/4 cup fresh lemon juice; 2 tablespoons chopped fresh parsley; 1 lemon slice (seared garnishment see Kitchen Tip)

Submitted by gailanng

"A one skillet dish from southerncastiron.com "

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Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 tablespoons vegetable oil
4 bone-in skinless chicken thighs
4 skinless chicken drumsticks
2 ¹⁄₂ teaspoons kosher salt, divided (not table salt)
1 teaspoon ground black pepper, divided
3 cups chopped onions
1 ¹⁄₄ cups long-grain rice
2 -3 tablespoons finely chopped garlic (or to taste)
¹⁄₄ teaspoon crushed red pepper flakes
2 ¹⁄₂ cups chicken broth
¹⁄₄ cup fresh lemon juice
2 tablespoons chopped fresh parsley
1 lemon slice (seared garnishment see Kitchen Tip)

directions

Kitchen Tip: To sear lemon slices, heat 2 teaspoons oil in a skillet over medium-high heat. Add lemon slices; cook, turning frequently, until browned, about 2 minutes.
Preheat oven to 350°.
In a 12-inch cast-iron skillet, heat oil over medium-high heat. When oil is hot, reduce heat to medium. Sprinkle chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Working in batches, add chicken to skillet; cook, turning occasionally, until browned, about 6 minutes. Remove from skillet.
Add onion to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice, garlic and red pepper; cook for 2 minutes. Add broth, lemon juice, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper; bring to a boil over medium-high heat. Remove from heat; arrange chicken in rice mixture.
Bake, covered, until rice is tender and a thermometer inserted in thickest portion of chicken registers 165°, about 35 minutes. Let stand, covered, for 10 minutes. Sprinkle with parsley. Garnish with seared lemon slices, if desired.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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