Ingredients
Chicken and Seasoning
- 5-6 bone-in, skin-on chicken thighs
- Kosher salt and ground black pepper, to taste
- 1 tablespoon extra virgin olive oil (substitute ghee or butter if preferred)
Vegetables and Aromatics
- 1 tablespoon garlic, minced
- 1 cup carrot, diced (about 1 large carrot)
- 2-3 celery stalks, sliced
- ¼ cup yellow onion, diced
- ¼ cup red onion, diced
- 1 cup mushrooms, diced
- 1 cup frozen peas
Liquids and Seasonings
- 2 ¼ cups chicken broth (more if needed)
- 2 tablespoons soy sauce (substitute tamari for gluten-free)
- 1 ½ tablespoons lemon juice
- 1 tablespoon lemon zest, minced
- ½ tablespoon Worcestershire sauce (omit for gluten-free)
- ½ teaspoon kosher salt
Grains and Herbs
- 1 ⅓ cups long grain white rice
- 2 teaspoons Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for the baking phase of this recipe.
- Sear Chicken: Season 5-6 bone-in, skin-on chicken thighs generously with kosher salt and ground black pepper. Heat an oven-safe Dutch oven over medium-high heat and add 1 tablespoon of extra virgin olive oil, swirling to coat the pan. Place chicken thighs skin-side down and sear for 1-2 minutes until golden, then flip and sear the other side for another 1-2 minutes. Adjust heat if necessary to prevent burning. Remove the chicken and set it aside on a plate.
- Sauté Vegetables and Aromatics: Using the same Dutch oven, return to medium-high heat and add a little more olive oil or ghee if needed. Add 1 tablespoon of minced garlic and sauté while stirring constantly for about 30 seconds until fragrant. Add diced carrots, sliced celery, yellow onion, and red onion. Cook for 2-3 minutes until the veggies begin to soften.
- Add Liquids, Rice, and Seasonings: Pour in 2 ¼ cups of chicken broth and add diced mushrooms, frozen peas, soy sauce, lemon juice, lemon zest, Worcestershire sauce, and kosher salt. Stir to combine. Add 1 ⅓ cups of long grain white rice and 2 teaspoons Italian seasoning, mixing well to evenly distribute all ingredients.
- Simmer and Bake: Bring the mixture to a gentle simmer on the stovetop. Place the seared chicken thighs back on top of the rice mixture skin side up, including any accumulated juices from the chicken plate. Cover with the Dutch oven lid and transfer the pot to the middle rack of the preheated oven. Bake for 30-40 minutes or until the rice is tender and fully cooked. If the rice is not done but the liquid is absorbed, add an additional ¼ cup of chicken broth and continue baking as needed.
- Rest and Serve: Remove the Dutch oven from the oven and let it sit uncovered for a few minutes to allow the flavors to settle. Serve immediately, enjoying the juicy chicken atop the savory rice and vegetables.
Notes
- For a gluten-free version, substitute soy sauce with tamari and omit Worcestershire sauce.
- If using boneless chicken thighs, reduce searing time slightly to prevent overcooking.
- Feel free to add other vegetables like bell peppers or zucchini for added color and nutrition.
- Use a tight-fitting oven-safe pot or Dutch oven to ensure even cooking and moisture retention.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner/Entree
- Method: Baking
- Cuisine: American
