One-Pot Lemon Herb Chicken with Rice and Vegetables

Ingredients

Quantities are for 4 servings.

• 4 each Chicken thighs
• 1 1/2 cups (dry) White rice
• 3 cups Chicken broth
• 2 each Carrots, diced
• 2 each Celery stalks, diced
• 1 each Onion, diced
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 each Lemon, juiced and zested
• 1 tsp Dried thyme
• 1 each Bay leaf
• 2 tbsp Fresh parsley, chopped

Instructions

1. Season the chicken thighs with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat and brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
3. Add the onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more.
4. Stir in the rice, lemon zest, thyme, and bay leaf.
5. Pour in the chicken broth and lemon juice, then bring to a boil. Return the chicken to the pot.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F internally.
7. Remove the bay leaf, fluff the rice with a fork, and garnish with fresh parsley.