One Pan Lemon Chicken
The perfect weeknight dinner that brings together zesty lemon and savory chicken in a delightful one-pan meal! Easy to prepare and bursting with flavor, One Pan Lemon Chicken is sure to please everyone at the table. Make it tonight for a satisfying meal that leaves you wanting more!
Equipment
- Baking Sheet
- Skillet
- Oven
- Cutting Board
- Frying Pan
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 6 pieces chicken thighs bone in or out; with or without skin
- to taste salt and pepper
- 2 tablespoons oil
- 5 cloves garlic minced
- 1/4 cup water
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1/3 cup honey
- 1 tablespoon minced ginger optional
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon butter unsalted
- 1 piece yellow onion diced
- 1 teaspoon dried rosemary
- 1 tablespoon lemon zest
- 1 cup basmati rice dry
- to taste Kosher salt and pepper to taste
- 2 cups chicken broth low sodium
- Lemon slices
- Fresh parsley chopped
Instructions
- Preheat oven to 350 degrees F and set the oven rack into the middle of the oven.
- Season the chicken with some salt and pepper on both sides.
- Place a cast iron pan, 9 or 10 inches large, over high heat and once hot add the oil.
- When the oil is hot, add the chicken, (skin side down, if using skin-on chicken thighs) and cook until browned, 4-5 minutes on each side. Set aside onto a plate.
- To the same pan, add the garlic and cook stirring for 1 minute.
- Add the rest of the sauce ingredients and cook on medium heat until the sauce reduces in volume and thickens slightly (about 5-8 minutes). Stir occasionally.
- If you want the sauce thicker, cook on low for longer, or add the mentioned cornstarch slurry by mixing two tablespoons of cornstarch and water until fully dissolved and adding the mixture to the sauce.
- Transfer sauce to a bowl. Set aside.
- Reduce heat to low-medium and add butter to the same cast iron skillet.
- Once the butter is melted, add the diced onion and cook for 1 minute, stirring.
- Add in the uncooked rice, dried rosemary, and lemon zest. Stir and cook for a minute.
- Pour in the chicken broth, stir to combine.
- Add the meat back to the pan, on top of the rice. If using skin-on thighs, place them skin side up.
- Cover with foil and bake in the preheated oven for 45-50 minutes. When 5 minutes are left, uncover, brush the meat with the sauce and broil for 5 minutes.
- Serve with lemon slices, fresh parsley, and extra Honey Lemon Sauce.
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.
- Tip 2: You can freeze the cooked chicken and rice for up to three months. Just ensure it's in a suitable container to prevent freezer burn.
- Tip 3: This dish pairs wonderfully with a side of steamed vegetables or a simple green salad to balance the flavors.
- Tip 4: For added flavor, consider marinating the chicken in lemon juice and spices for a few hours before cooking.
- Tip 5: A cast iron skillet is recommended for even heat distribution, but any oven-safe skillet will work.