One Pot Lemon Garlic Chicken with Yellow Rice

4.29 from 7 votes

One Pot Lemon Garlic Chicken with Yellow Rice

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!

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: American, South American

Diet: Gluten Free

Servings: servings

Calories: 600kcal

Author: Jacqui

Equipment

Dutch oven

Ingredients

For the Rice

2 cups white rice
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 small yellow onion chopped
1 cup frozen peas
4 cups chicken or vegetable stock
1 bunch green onions chopped (optional - for garnish)

For the Chicken

5-6 medium chicken thighs bone and skin
2 tbsp extra virgin olive oil
1 medium lemon juice and zest
1 tsp garlic powder

US Customary - Metric

Instructions

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 for 40-45 minutes, or until chicken is cooked through and rice has absorbed liquid. Top with green onions and serve.

Notes

Click on the time in the instructions to start a timer!

This dish makes a lot of rice! Make sure your pot is big enough, I used a large enough 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.

Nutrition