Zesty Lemon Chicken and Rice

Name: Zesty Lemon Chicken and Rice
Cook time: 25 min
Yield: 4 servings
Ingredients: 200 g white rice rinsed; 420 ml water for cooking rice; 2 g fine salt divided; 680 g boneless, skinless chicken thighs trimmed of excess fat; 20 ml olive oil divided; 5 g fine salt divided; 2 g black pepper divided; 2 g dried oregano divided; 2 g paprika divided; 4 each garlic cloves minced; 1 each lemon 1 zested and juiced, 1 cut into wedges; 30 ml chicken broth for roasting pan moisture; 300 g broccoli florets cut into bite-size florets; 10 ml olive oil divided; 1 each lemon 1 zested and juiced, 1 cut into wedges; 10 g fresh parsley chopped, for garnish

A weeknight-style baked chicken dinner built from one pan, one pot, and one steaming step. Chicken thighs roast with lemon, garlic, and herbs while rice cooks separately and broccoli steams until just tender.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

200 g white rice rinsed
420 ml water for cooking rice
2 g fine salt divided
680 g boneless, skinless chicken thighs trimmed of excess fat
20 ml olive oil divided
5 g fine salt divided
2 g black pepper divided
2 g dried oregano divided
2 g paprika divided
4 each garlic cloves minced
1 each lemon 1 zested and juiced, 1 cut into wedges
30 ml chicken broth for roasting pan moisture
300 g broccoli florets cut into bite-size florets
10 ml olive oil divided
1 each lemon 1 zested and juiced, 1 cut into wedges
10 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220 C. Set a medium saucepan with lid over medium-high heat for the rice and a medium pot with steamer basket over high heat for the broccoli. Oven fully preheated and both pots ready.
In the saucepan, combine the rinsed rice, 420 ml water, and 2 g salt. Bring to a boil, then cover, reduce to low, and cook until the water is absorbed, about 12 to 15 minutes. Remove from the heat and keep covered for 5 minutes. Rice is tender, the grains are separate, and no liquid remains on the surface.
While the rice cooks, toss the chicken thighs with 20 ml olive oil, the remaining 5 g salt, 2 g black pepper, 2 g dried oregano, 2 g paprika, the minced garlic, the lemon zest, and 30 ml lemon juice from 1 lemon. Arrange in a single layer in the baking dish, then add 30 ml chicken broth to the bottom of the pan. Chicken is evenly coated and arranged in one layer with a little liquid in the pan.
Roast the chicken for 18 to 20 minutes, until the thickest pieces reach 74 C and the juices run clear. During the last 5 minutes of roasting, steam the broccoli florets over boiling water until bright green and just tender, 3 to 4 minutes. Chicken is browned at the edges and registers 74 C; broccoli is vivid green and tender-crisp.
Stir 10 ml olive oil and the remaining lemon juice from the second lemon into the hot rice. Serve the chicken over the rice with the broccoli on the side, adding the lemon wedges and chopped parsley if using. Everything is hot and plated, with the chicken spooned over rice and broccoli alongside.