One-Pot Lemon Chicken and Rice
Updated: 2 days ago
By Chef Jon Ashton | Published February 20, 2025
Why you'll love it: one pot, minimal washing up · crispy skin, tender meat · rice full of flavor · feeds a crowd.
Crisp, golden chicken thighs nestled into garlicky, lemony rice that soaks up every drop of their juices, all in one pot.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Before you start: This recipe starts with a good hard sear, one of the skills in my Kitchen School. The lesson takes about five minutes to read. Also useful: How to sear meat · How to cook rice · Safe internal temperatures
One-Pot Lemon Chicken and Rice
Serves 6
Prep: 10 minutes
Cook: about 45 minutes
Level: Easy
Equipment: Dutch Oven, Chef's Knife, Wooden Cutting Board, Instant Read Thermometer.
Ingredients
6 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 tablespoon dried oregano
½ teaspoon crushed red pepper flakes, or to taste
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
8 garlic cloves, minced
Finely grated zest of 2 lemons
½ cup pitted green or Kalamata olives, halved
2 cups long-grain white rice, rinsed
4 cups (32 ounces) chicken broth
¼ cup roughly chopped fresh parsley, to serve
Instructions
Season and Sear the Chicken: Pat the chicken dry and season generously with salt, pepper, oregano and red pepper flakes. Heat the oil in a large Dutch oven or deep 12-inch skillet with a lid over medium-high heat. Sear the chicken skin-side down until deep golden, 5 to 7 minutes. Flip and cook 3 to 4 minutes more, then transfer to a plate. You'll know it's right when the skin is a deep golden brown and lets go of the pan on its own. If the skin sticks when you try to turn it, give it another minute. Once the crust has formed, it releases by itself.
Build the Rice: In the same pot, cook the onion and garlic until softened and fragrant, about 3 minutes. Stir in the lemon zest and olives. Add the rice and stir to coat it in the fat and aromatics. Pour in the broth and bring to a simmer. You'll know it's right when every grain of rice looks glossy and coated before the broth goes in.
Cook Together: Nestle the chicken into the rice, skin-side up. Cover, reduce the heat to low, and cook until the rice is tender and the chicken is cooked through (at least 165°F in the thickest part), 20 to 25 minutes. You'll know it's right when the liquid has been absorbed, the rice is tender and the thickest thigh reads at least 165°F. Keep the lid on while it cooks. The trapped steam is what cooks the rice evenly.
Rest and Serve: Remove from the heat and let rest, covered, for 5 minutes. Scatter with parsley and serve.
How to Store
Fridge: refrigerate leftovers for up to 4 days.
Reheat: warm covered in a 325°F oven or in the microwave with a splash of broth.
Freeze: freeze for up to 2 months; thaw overnight in the fridge.
Tips for Success
Dry the Chicken Well: Dry skin browns and crisps; wet skin steams.
Don’t Rush the Sear: Let the skin release on its own. That golden crust is the flavor of the dish.
Rinse the Rice: Rinsing removes surface starch so the grains stay separate rather than gummy.
Keep the Skin Above the Liquid: Nestle the thighs in skin-side up so the skin stays crisp.
Don’t Lift the Lid: Let the rice steam undisturbed so it cooks evenly.
Key Ingredients
Bone-In, Skin-On Chicken Thighs: Seared hard until deep golden, they give crisp skin, tender meat and juices that drip into the rice as it cooks.
Long-Grain White Rice: Rinsed and coated in the fat and aromatics, it cooks into separate, fluffy grains full of flavour.
Chicken Broth: The rice simmers in it, soaking up savoury depth along with the chicken juices.
Lemon Zest: Keeps the whole pot bright and fresh against the rich chicken.
Garlic: A generous amount, cooked with the onion until fragrant, gives the rice its lovely garlicky backbone.
Dried Oregano and Red Pepper Flakes: Rubbed onto the chicken, they add herby warmth and a gentle kick.
Green or Kalamata Olives: Bring little pops of briny, savoury flavour through the rice.
Fresh Parsley: Scattered over at the end for colour and a fresh, green finish.
Why This Recipe Works
Searing the thighs skin-side down first renders their fat and gives the skin a deep golden crust. That fat, and the browned bits left in the pot, become the base for the rice.
The rice is toasted briefly in the aromatics, then simmered in broth with the chicken nestled on top, skin-side up so it stays crisp. As it cooks, the chicken juices drip into the rice, and lemon zest, garlic and oregano keep it bright.
Common Mistakes to Avoid
Crowding the pan when searing: sear in batches if needed
Submerging the chicken skin: it turns soggy
Peeking constantly: steam escapes and the rice cooks unevenly
Skipping the rest: the rice finishes absorbing liquid as it sits
What to Serve with Chicken and Rice
A Greek salad
Roasted asparagus or green beans
Lemon wedges
Garlicky sautéed spinach
Frequently Asked Questions
Can I use boneless thighs?
Yes, but reduce the final cooking time slightly and check that they reach 165°F.
Can I use brown rice?
Brown rice needs more liquid and about twice the time, so it’s not a straight swap in this recipe.
Can I add lemon juice?
Yes. A squeeze over the top just before serving adds extra brightness.
What size pot do I need?
A large Dutch oven or deep 12-inch skillet with a lid, big enough to hold the rice and 6 thighs in a single layer.
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Try my Grilled Lemon-Rosemary Chicken, Seafood Paella, and Ropa Vieja.
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