Name: Lemony Chicken and Rice
Total time: PLACEHOLDER
Ingredients: 4 split chicken breasts (10 to 12 ounces each); 2 teaspoons vegetable oil; 1 large onion , chopped fine; 1 1/2 cups long grain white rice; 1/8 teaspoon hot red pepper flakes; 3 medium cloves garlic , minced; 1 1/2 teaspoons grated lemon zest and 2 tablespoons juice from 1 lemon; 1 3/4 cups low-sodium chicken broth; 1 cup water; 5 medium scallions , sliced thin; 1 lemon , cut into wedges

Why This Recipe Works

Chicken and rice recipes often result in tired, stringy chicken and rice that is either overcooked and gummy or undercooked and chalky. For our Lemony Chicken and Rice recipe, we wanted juicy chicken and tender rice, both packed with bright lemon flavor. We found that there is almost no way to cook the chicken and the rice to their ideal doneness together. So we browned the chicken by itself in a Dutch oven, and then transferred it to another pan to bake. We could then use the Dutch oven to cook the rice in so that it picked up rich chicken flavor. Bone-in, skin-on chicken breasts were the juiciest and most flavorful; the breastbone and skin enabled the meat to retain its juices while cooking. We added lemon zest to the rice as it cooked, waiting until the rice was done to add the juice so that its flavor remained strong, producing a truly excellent Lemony Chicken and Rice recipe.

Before You Begin

Use bone-in, skin-on chicken breasts for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Season chicken liberally with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin-side down, and cook until golden brown, about 6 minutes. Transfer chicken, skin-side up, to casserole dish and bake until it reaches 160 degrees on instant-read thermometer, 30 to 35 minutes.

Meanwhile, remove all but 2 tablespoons fat from pot and return it to medium heat. Add onion and 1 teaspoon salt and cook until soft, 3 to 4 minutes. Add rice and pepper flakes and cook, stirring often, until rice begins to turn translucent, about 3 minutes. Add garlic and lemon zest and cook for 30 seconds. Add broth and water, scraping pan bottom. Bring to full simmer. Turn heat to low, cover, and cook until all liquid is absorbed, 15 to 18 minutes. Remove pot from heat. Let stand for 10 minutes.

Fold lemon juice and scallions into rice gently with fork and season with salt and pepper to taste. Serve rice and chicken with lemon wedges.