If you love chicken and rice, this is going to be your ultimate go-to supper! This meal is made in one pot and is ready in under an hour.
Chicken and rice is a workhorse that can be flavored in any way your family likes. You can easily customize this with any vegetables you like (throw in some eggplant, snap peas or corn) and any other flavors (use southwestern spices or Asian inspirations instead!). I highly recommend using chicken thighs in this recipe, but you could also use breasts or legs if you prefer.
Here’s a quick tip: fresh veggies are great, but you can also use a bag of frozen!
You will need a pot with a snug-fitting lid for this recipe. I used a Lodge cast iron dutch oven, but an enamel pot with a lid would work, too.
You will need:
Chicken cuts of your choice
3 tablespoons olive oil
Salt and pepper
1 tablespoon Italian seasoning (parsley, rosemary, oregano, etc.)
1 teaspoon cayenne pepper
Diced (or frozen) vegetables of your choosing- I used carrots, cauliflower, and broccoli
1 large onion, diced
1 tablespoon minced garlic
2 ½ cups chicken broth
1 ⅓ cups rice (I prefer Basmati, but anything will work- adjust your chicken broth liquid accordingly)
Chopped basil, for serving
Juice of 1 lemon, divided in half
Preheat the oven to 400 degrees.
In your pot, heat the olive oil. Meanwhile, rub the chicken with salt, pepper, Italian seasoning, and cayenne. Sear the chicken on both sides (about 3-4 minutes each side) to get a good color, being careful not to burn the spices. Pull out the chicken and rest it on a plate.
In the same pot, add the onion, garlic, and vegetables. Sautee for about 5 minutes or until fragrant. Add the chicken broth and half the lemon juice. Bring to a boil, then add the rice and stir. Place the chicken thighs in the liquid and cover the pot.
Bake for 35 minutes or until chicken is cooked through.
When the pot comes out of the oven, drizzle with remaining lemon juice and top with basil.
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