Lemony Chicken and Rice
Lemony Chicken with Rice
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Pair this with: Nine Hats Pinot Gris — Bright, zesty Pinot Grigio is a natural match for lemony chicken. Its crisp citrus and green apple notes mirror the lemon and cut through the richness, leaving each bite extra fresh. It’s a light, lively pairing that tastes like sunshine on a plate.
Ingredients
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- For the Veggies and Rice:
- 1 cup long-grain rice (like jasmine or basmati)
- 2 cups chicken broth
- 2 cups Brussels sprouts, halved
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 teaspoon dried, or 1 tablespoon fresh rosemary
- 1 tablespoon honey (optional)
- Fresh parsley, for garnish
- For the Salsa Verde:
- 1 cup fresh parsley leaves, finely chopped
- 1–2 cloves garlic, minced
- 2 tablespoons capers, rinsed
- 1 tablespoon Dijon mustard
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken skin side down and sear until golden and crispy, about 5–7 minutes. Flip and cook for another 3–4 minutes. Remove and set aside.
- Caramelize the Onions and Lemon: In the same pot, add lemon slices and cook for 2–3 minutes until caramelized. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for 1 more minute.
- Add Brussels Sprouts and Rice: Stir in Brussels sprouts, rosemary, honey, and rice. Cook for 2 minutes, stirring to combine, and lightly toast the rice.
- Add Broth and Chicken: Pour in chicken broth and bring to a simmer. Nestle seared chicken thighs on top, skin side up.
- Cook Everything Together: Cover and reduce heat to low. Cook for 25–30 minutes, or until the rice is tender and chicken is cooked through to 165ºF.
- Make the Salsa Verde: Whisk together Dijon, rice vinegar, and lemon juice. Stir in parsley, garlic, and capers. Add olive oil, paprika, and red pepper flakes. Season with salt and pepper to taste.
- Serve: Fluff the rice, drizzle salsa verde over the chicken and rice, and garnish with parsley. Serve hot.
Bright, cozy, and quietly impressive, this lemony chicken and rice feels like an easy win for any night of the week. Citrus and herbs keep things fresh while everything cooks together into something deeply comforting, finished with a lively drizzle that brings it all to life.
