Quick and easy, this One Pot Lemon Garlic Chicken with Yellow Rice is the perfect meal for a busy weeknight. Flavorful yellow rice is seasoned with savory turmeric, cumin, and a pinch of cayenne pepper, and cooked in the same pot as lemon garlic chicken thighs. So hearty and delicious, dinner has never been easier!
This is one seriously easy, no-fuss chicken recipe for your weeknight dinner. One Pot Lemon-Garlic Chicken with Yellow Rice looks and tastes like it took hours in the kitchen, but only takes about 10 minutes of prep, then the oven does the rest.
Best of all, you’ll only have one pot to wash when you’re done!
This is one of my favorite go-to meals during the weeknight. I commute over an hour each way to work, so quick and easy food is always my go-to when I get home. And it doesn’t get much quicker or easier than this.
I almost always have rice and lemons in my kitchen, and stock up on chicken when it goes on sale at my local grocery store. You can throw peas in this like I did, or add whatever veggies you have around, like broccoli or spinach.
I hope you all had a wonderful Thanksgiving! My family enjoyed a 100% gluten free thanksgiving dinner, from stuffing to turkey to biscuits. It was awesome. My parents took care of most of dinner, while I made Root Vegetable Gluten Free Stuffing and my Slow Cooker Apple Crisp for dessert.
We only had four of us for dinner (Andrew and myself, and my parents), so I made the super-important executive decision to save my Easy Sweet Potato Casserole with Pecan Crumble Topping for Christmas dinner in a few weeks. It was a tough decision, but I think it was for the best.
On Christmas we’ll have more guests, and I’ll have more people to share the many-many-many dishes I will be making with. Yay!
To be honest though, after all of this holiday cooking, one pot chicken meals can really be a life-saver. After all of the leftovers are gone, and the guests go home, I’m just exhausted.
But still hungry.
That’s where one pot lemon-garlic chicken with yellow rice comes in.
Today I’m putting together a special leftover-turkey recipe for Monday’s blog post, which I’m pretty sure you’re going to love.
But for now, back to this a-mazing One Pot Lemon-Garlic Chicken and Yellow Rice recipe.
Crispy lemon-garlic chicken skin, covering juicy bone-in chicken.
I could probably eat all of these delicious chicken thighs in one sitting.
Well, maybe not all of them. That’s a lot of food.
But a girl can dream, can’t she?
The yellow rice is savory with a kick of cayenne, and cooked in stock, with an extra boost of flavor from the juices that cook out off of the chicken as it bakes. It brings this rice to a whole new level.
And the chicken, don’t even get me started. It has a burst of fresh, bright lemon flavor that pairs perfectly with the yellow rice.
It’s So. Very. Good.
I can’t even.
- 2 cups white rice
- 1 small yellow onion chopped
- 4 cups chicken or vegetable stock
- 1 cup frozen peas
- 4 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 bunch green onions chopped (optional - for garnish)
- 5-6 medium chicken thighs bone and skin
- 1 tsp garlic powder
- 1 medium lemon
- 2 tbsp extra virgin olive oil
Preheat oven to 375°F.
In a large skillet or dutch oven, mix rice together with olive oil, cumin, turmeric, garlic powder, salt, pepper, and cayenne.
Stir in onion, peas, and vegetable stock.
Rub chicken thighs with olive oil. Sprinkle with lemon juice, garlic powder, and zest from lemon. Place thighs over rice.
Bake in oven for 40-45 minutes, or until chicken is cooked through and rice has absorbed liquid.
Top with green onions and serve.
This dish makes a lot of rice! Make sure your pot is big enough, I used a large cast iron skillet.
The amount of chicken thighs depends on how big your pot is. My skillet fits five, but my dutch oven fits 6.