One-Pan Lemon Rice with Chicken

35 mins
Serves 1
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Directions

  1. 1Season the chicken thighs with Santa Cruz Paleo blend 2, or a mixture of sea salt, black pepper, garlic powder, paprika, and rosemary.
  2. 2Season the chicken thighs with Santa Cruz Paleo blend 2, or a mixture of sea salt, black pepper, garlic powder, paprika, and rosemary.
  3. 3Season the chicken thighs with Santa Cruz Paleo blend 2, or a mixture of sea salt, black pepper, garlic powder, paprika, and rosemary.
  4. 4Heat a cast iron pan on high heat and add some ghee or olive oil.
  5. 5Heat a cast iron pan on high heat and add some ghee or olive oil.
  6. 6Heat a cast iron pan on high heat and add some ghee or olive oil.
  7. 7Sear the chicken thighs skin-side down for approximately five minutes until nice and brown and crispy, but not cooked all the way through.
  8. 8Sear the chicken thighs skin-side down for approximately five minutes until nice and brown and crispy, but not cooked all the way through.
  9. 9Sear the chicken thighs skin-side down for approximately five minutes until nice and brown and crispy, but not cooked all the way through.
  10. 10Remove the seared chicken thighs from the pan and place them on a plate.
  11. 11Remove the seared chicken thighs from the pan and place them on a plate.
  12. 12Remove the seared chicken thighs from the pan and place them on a plate.
  13. 13Dice a few cloves of garlic and about half of an onion.
  14. 14Dice a few cloves of garlic and about half of an onion.
  15. 15Dice a few cloves of garlic and about half of an onion.
  16. 16Add the diced onion and garlic to the cast iron pan and cook them down for about 3 to 5 minutes, adding a little bit of salt.
  17. 17Add the diced onion and garlic to the cast iron pan and cook them down for about 3 to 5 minutes, adding a little bit of salt.
  18. 18Add the diced onion and garlic to the cast iron pan and cook them down for about 3 to 5 minutes, adding a little bit of salt.
  19. 19Measure out one cup of rice.
  20. 20Measure out one cup of rice.
  21. 21Measure out one cup of rice.
  22. 22Juice one lemon into a measuring cup.
  23. 23Juice one lemon into a measuring cup.
  24. 24Juice one lemon into a measuring cup.
  25. 25Measure out two cups of chicken broth into the same measuring cup with the lemon juice.
  26. 26Measure out two cups of chicken broth into the same measuring cup with the lemon juice.
  27. 27Measure out two cups of chicken broth into the same measuring cup with the lemon juice.
  28. 28Once the onion is translucent and the garlic is cooked, pour the broth mixture and the rice into the pan and turn the heat up to medium.
  29. 29Once the onion is translucent and the garlic is cooked, pour the broth mixture and the rice into the pan and turn the heat up to medium.
  30. 30Once the onion is translucent and the garlic is cooked, pour the broth mixture and the rice into the pan and turn the heat up to medium.
  31. 31While the mixture is coming to a simmer, add a little bit of fresh chopped parsley.
  32. 32While the mixture is coming to a simmer, add a little bit of fresh chopped parsley.
  33. 33While the mixture is coming to a simmer, add a little bit of fresh chopped parsley.
  34. 34Reduce the heat to low.
  35. 35Reduce the heat to low.
  36. 36Reduce the heat to low.
  37. 37Place the seared chicken thighs back into the pan with the rice and broth.
  38. 38Place the seared chicken thighs back into the pan with the rice and broth.
  39. 39Place the seared chicken thighs back into the pan with the rice and broth.
  40. 40Cover the pan and bake in a preheated oven at 350°F (175°C) for 35 minutes.
  41. 41Cover the pan and bake in a preheated oven at 350°F (175°C) for 35 minutes.
  42. 42Cover the pan and bake in a preheated oven at 350°F (175°C) for 35 minutes.
  43. 43Once out of the oven, top with a little more parsley and lemon to finish it off.
  44. 44Once out of the oven, top with a little more parsley and lemon to finish it off.
  45. 45Once out of the oven, top with a little more parsley and lemon to finish it off.

Ingredients

  • 4 bone-in chicken thighs skin-on
  • 4 bone-in chicken thighs skin-on
  • 4 bone-in chicken thighs skin-on
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 2 cloves garlic mashed
  • 2 cloves garlic mashed
  • 2 cloves garlic mashed
  • 3 tbsp Santa Cruz Paleo Blend 2
  • 3 tbsp Santa Cruz Paleo Blend 2
  • 3 tbsp Santa Cruz Paleo Blend 2
  • sea salt
  • sea salt
  • sea salt
  • black pepper
  • black pepper
  • black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • rosemary
  • rosemary
  • rosemary
  • ghee
  • ghee
  • ghee
  • 2 Tablespoons olive oil
  • 2 Tablespoons olive oil
  • 2 Tablespoons olive oil
  • 1 cup white rice
  • 1 cup white rice
  • 1 cup white rice
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped fresh parsley

Equipment

cast iron panovenmeasuring cupplate

Tips

  • Follow the directions carefully to ensure the rice and chicken cook properly and aren't mushy.
  • Cover the pan when baking in the oven for even cooking.