One-Pot Lemon Herb Chicken and Rice

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. Heat olive oil in a large pot over medium heat
2. Season chicken thighs with salt and pepper, then add them to the pot
3. Brown the chicken for about 5 minutes on each side, then remove and set aside
4. In the same pot, add chopped onion and sauté until translucent, about 3 minutes
5. Stir in minced garlic, lemon juice, lemon zest, thyme, and oregano; cook for 1 minute
6. Add rice and stir to coat with the mixture
7. Pour in chicken broth and bring to a boil
8. Return the chicken to the pot, cover, and reduce heat to low
9. Simmer for 20 minutes or until the rice is cooked and chicken is tender
10. Fluff rice with a fork, garnish with fresh parsley, and serve