Easy One Pan Chicken and Rice
Juicy, Soft Chicken with Rice and Vegetables in One Pan
Ingredients
- 1kg/2.2lb chicken thighs bone in skin on 4-6
Chicken Seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika smoked or regular
- 1/2 tsp dried thyme
Remaining Ingredients
- vegetable/canola oil as needed
- 1 small yellow onion small dice
- 1 tbsp garlic minced
- 1.5 cup/10oz/285g basmati rice
- 2 tbsp butter
- 6oz/170g/3 medium carrots cut into bite size pieces
- 6oz/170g green beans cut into 1 inch pieces
- 3cups/24oz/700ml chicken broth or water
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt or to taste
- 1 tbsp lemon juice
- 1/4 cup parsley chopped
Instructions
- In a small bowl, mix all ingredients under chicken seasoning. Pat dry chicken on both sides. Season chicken on both sides. Rub mixture under skin and all over chicken pieces. Set aside.
- Heat up a wide pan and add enough oil to coat the bottom of the pan to sear chicken. When the oil is hot, add chicken pieces skin side down. Cook for 4 minutes undisturbed on medium heat, until golden brown. Turn over and cook on the other side for 4 minutes. Remove chicken from pan and set aside on a plate.
- Remove all but 2 tablespoons of oil from the pan. Add chopped onion and cook until soft. Add garlic and cook for 30 seconds. Add rice and cook for 4 minutes, stirring once in a while.
- Add butter, carrots, green beans and hot broth or water. Stir and taste before adding salt. Add ½ tsp ground black pepper, salt as needed, ½ tsp oregano and ½ tsp thyme. Cover, bring to a boil and add lemon juice. Stir well.
- Add chicken pieces on top and tuck them into rice. Cover and cook on medium low heat for 20 minutes or until rice has absorbed all the liquid and is cooked. Turn the heat off and leave covered for 5 minutes. Sprinkle with chopped parsley and serve hot.
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