One-Pot Lemon Herb Chicken and Rice with Vegetables

Name: One-Pot Lemon Herb Chicken and Rice with Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, bone-in, skin-on chicken thighs; 1.5 cups long-grain rice; 2 cups chicken broth; 1 cup, frozen peas and carrots mixed vegetables; 2 tbsp lemon juice; 2 tbsp, leaves chopped fresh thyme; 2 cloves, minced garlic; 1 tbsp olive oil; to taste salt; to taste pepper

A complete meal cooked in a single pot with tender chicken, fluffy rice, and mixed vegetables, all infused with lemon and herbs.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
1.5 cups long-grain rice
2 cups chicken broth
1 cup, frozen peas and carrots mixed vegetables
2 tbsp lemon juice
2 tbsp, leaves chopped fresh thyme
2 cloves, minced garlic
1 tbsp olive oil
to taste salt
to taste pepper

Instructions

Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes.
Step 2: Remove chicken and set aside. Add 2 minced garlic cloves to the pot and cook for 1 minute until fragrant.
Step 3: Stir in 1.5 cups long-grain rice, 2 cups chicken broth, 1 cup mixed vegetables, 2 tbsp lemon juice, and 2 tbsp chopped fresh thyme. Bring to a simmer.
Step 4: Return chicken to the pot, nestling it into the rice. Cover and reduce heat to low. Simmer for 25-30 minutes until rice is tender and chicken is cooked through.
Step 5: Let rest for 5 minutes before serving.