One Pot Lemon Chicken and Rice with Chickpeas
A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Servings: 4 servings
Calories: 786kcal
Cost: $10
Ingredients
- 2 pounds chicken thighs skin on and bone in
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon sumac
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- ½ teaspoon cumin
- ½ teaspoon allspice
- 1 lemon zested and sliced thinly
- Olive oil for drizzling
- 1 small shallot diced
- 3 garlic cloves finely chopped
- 1 cup uncooked basmati rice rinsed
- 15 ounce can chickpeas drained and rinsed
- 2-2 ½ cups chicken broth
- Fresh parsley chopped, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Chicken: In a small bowl, mix together the spices, lemon zest, salt, and pepper. Pat the chicken thighs very dry with paper towels, then season generously on all sides.
- Sear the Chicken: Heat a wide Dutch oven or braiser over medium heat and drizzle with olive oil. Sear the chicken skin-side down until deeply golden, about 3–4 minutes, then flip and cook the other side for 2 minutes. Remove chicken to a plate.
- Build the Flavor Base: In the same pan, sauté the shallots until softened and lightly caramelized, about 2–3 minutes. Add the garlic and sauté for 1–2 minutes until fragrant.
- Toast the Rice: Add the basmati rice and stir to coat the grains in the rendered chicken fat. Add the chickpeas and cook for 1 minute, stirring to combine.
- Assemble the Dish: Nestle the chicken thighs back into the rice mixture, skin-side up. Pour the chicken broth around the chicken (not over it) and scatter the lemon slices on top.
- Bake: Turn off the stovetop heat, cover the pot, and transfer to the oven. Bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through.
- Finish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- Pat the chicken dry before seasoning to help the spices stick and achieve crisp skin.
- Searing the chicken skin-side down renders flavorful fat that seasons the entire dish.
- Rinse basmati rice until the water runs clear for a lighter, fluffier result.
- Briefly toasting the rice in the pan adds depth and improves texture. Pour the broth around the chicken to help keep the skin crisp.
- For extra-crispy skin, place the uncovered pan under the broiler for 2–3 minutes, watching closely.
Nutrition
Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg