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!
Author: Jacqui @ DishingDelish.com
For the Rice
-
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)
For the Chicken
-
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.