ONE PAN Chicken & Rice

This is one of my favorite chicken dishes. There's something about the combination of crispy chicken skin and creamy rice that just hits the spot. The rice comes out like a risotto and the chicken is perfectly crispy and juicy. This is a perfect plan ahead meal plan dish too.

Ingredients:

• 6 bone-in, skin-on good quality chicken thighs (preferably pasture raised, corn & soy free chicken)

• 1-2 tbsp salt (I like Maldon)

• 1 teaspoon ground black pepper

• 2 tablespoons grass fed butter

• 1/2 cup finely chopped organic yellow onion

• 2 cloves organic garlic, minced

• 1 ½ cups uncooked organic jasmine rice, rinsed

• 3 cups good quality chicken stock (if store bought, check ingredients)

• 1 tablespoon finely chopped organic flat-leaf parsley

• 1 medium organic lemon

Instructions:

Step 1: Prep and Season

Preheat oven to 375

Start by seasoning your chicken thighs with salt & pepper. I added measurements but I personally don't measure and generously salt & pepper. And when I say generously, I mean A LOT of salt, and a little pepper. Trust me, the added salt is sooooo good (rice soaks up a lot of it).

Step 2: Sear the Chicken

In a large, oven-safe, skillet, heat the pan over medium-high heat. Add the chicken thighs, skin-side down. Let them sear in their own fat for about 60 seconds, then add 1 tbsp of butter. Sear for about 5 minutes until the skin is golden brown and crispy. Be patient and leave them alone so that they get a really good crust. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside. They should not be full cooked through, just the outside - they will finish cooking in the oven.

Step 3: Sauté the Garlic & Onions

Reduce the heat to medium and add 1 tbsp butter to the same skillet. Once melted, add the yellow onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute. Make sure to scrape up all of the bits at the bottom of the pan, these add so much extra flavor.

Step 4: Cook the Rice

Add the uncooked jasmine rice to the skillet and stir to coat it in the buttery onion and garlic mixture, absorbing the flavors. Keep stirring the rice and mixing it around for 60 seconds, then pour in 3 cups of chicken stock and bring to a boil.

Step 5: Combine and Cook

Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice (don't let them get covered by the rice & broth, they should be sticking out). Place the entire pan in the oven on the middle rack and bake for 45-50 mins until all the liquid is absorbed and the rice and chicken are golden brown on top.

Step 6: Finishing Touches

Take the pan out of the oven, carefully! Squeeze lemon all over the top, I like a lot, then sprinkle fresh chopped parsley over the chicken and rice.

Enjoy!

xo,

Jamie