Crispy Mediterranean Chicken & Rice Recipe With Caramelized Lemon (8 Ingredients, One Pan) by Donna John

Is there anything more comforting and satisfying as chicken and rice? Chicken and rice recipes have come a long way from the way grandma made them. This crispy Mediterranean chicken and rice recipe with caramelized lemons, inspired by New York Times Cooking, is a wonderful example. You won't find a cream of anything soup in it like many chicken and rice bakes. This Mediterranean-inspired recipe also has a tart and tangy twist with caramelized lemons.

This crispy chicken dinner has a short ingredient list. Here is what you need to grab to make this recipe tonight: bone-in chicken thighs, dried oregano, olive oil, a juicy lemon (check out the health benefits of lemon), fresh garlic, long-grain white rice and chicken broth. The chicken starts on the stovetop and ends in the oven. The gluten-free dish is ready to eat in about 50 minutes.

The original high-protein recipe called for 1 cup of pitted Castelvetrano or kalamata olives, smashed and roughly chopped. I didn't add them because my husband is not a fan of olives, but they would have been delicious in this dish. Next time, he'll have to pick them out!

The chicken is sitting on a sea of fluffy, garlicky rice and is crispy on the outside and juicy on the inside. The caramelized lemons can be eaten whole (don't worry about the peel!). The combination of flavors make this a dinner the family will request often. Serve the chicken and rice with your favorite side dishes. I like to add a fresh vegetable or a side salad. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

• 4 bone-in chicken thighs
• 2 teaspoons dried oregano (divided)
• 2 tablespoons olive oil
• 1 lemon, sliced 
• 6 cloves garlic, minced
• 1 onion, chopped 
• 2 cups long-grain white rice
• 29 ounces (2 cans) chicken broth (about 4 cups)

Here's how to make it: 

1. Dry the chicken pieces with a paper towel, then season with salt, black pepper and 1 teaspoon of the dried oregano on both sides.
   
2. Heat the olive oil in an ovenproof skillet with a lid. Add the chicken, skin side down, and cook until golden and crispy, about 5 minutes. Remove to a plate. (I used my round Le Creuset baking dish, but any ovenproof skillet would work. If you don't have a lid, use aluminum foil. Seal tightly so the rice cooks.)
   
3. Add the sliced lemons to the skillet. Cook until soft and caramelized, about 2 to 3 minutes, turning often. Remove to a plate.
   
4. Add the onion, garlic and remaining 1 tablespoon of oregano to the pan. Season liberally with salt and black pepper. (You can use shallots instead of regular onion. Dried Italian seasoning can be used instead of dried oregano.)
   
5. Cook, stirring, until onion softens, about 2 to 3 minutes.
   
6. Turn heat to high. Add the rice and chicken broth. Stir. Cover and cook until it boils, about 5 minutes. Turn off the heat. (For more lemon flavor in the rice, add some fresh lemon juice before baking or squeeze lemon juice over the top before serving.)
   
7. Return the chicken to the pan, keeping the skin out of the liquid, if possible. Add the caramelized lemon slices on top.
   
8. Bake, covered, in a preheated 400-degree F oven until chicken is cooked through (165 degrees F internal temperature on a food thermometer) and rice is tender, about 30 to 35 minutes. (Cooking time will vary depending on size of the chicken thighs. Also, ovens vary.)
   
9. Serve. Store any leftovers in an airtight container in the fridge. (Nutritional information is based on four servings, but this recipe makes a lot of rice. Enough for a side dish with dinner the next night.)
   
   

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