Easy, weeknight dinner with only one pan to wash. One pan lemon chicken thighs are crisp and juicy with rich, flavorful wild rice.
- 3 tablespoons extra virgin olive oil
- 4 pounds bone-in, skin on chicken thighs (about 8 thighs)
- 8 to 10 springs of thyme
- 2 Meyer lemons, thinly sliced
- 1 Meyer lemon, zested and juiced
- 2 cloves garlic, minced
- 1 1/2 cups wild rice
- 1/4 cup dry white wine
- 2 1/2 cups chicken stock
- 2 tablespoons unsalted butter
- Season + Sear: Preheat oven to 400°F. Pat chicken thighs dry with paper towel and season skin side with salt and pepper. On the stove top, heat olive oil in a large cast iron skillet over high heat. Sear the chicken thighs skin side down for 5 minutes. Turn chicken thighs and cook an additional 3 minutes.
- Start the Rice: Reduce heat to medium. Transfer the chicken to a plate, and melt the butter. Add the garlic and thyme – watch out for splatter if your thyme is wet. Stir and cook for 30 seconds to perfume the thyme then add the rice, stirring until liquid is absorbed.
- Finish + Combine: Deglaze the pan with white wine, scraping the bottom of the pan with a wooden spoon or spatula. Cook until almost all the wine is soaked up – about 2 minutes. Add chicken stock, zest and juice of 1 Meyer lemon. Stir to combine. Slide the chicken thighs and any juices from the plate over the rice. Top chicken with lemon slices.
- Bake + Broil: Bake for 20 minutes in a 400°F oven. Broil on high for 5-10 minutes before serving to crisp skin and slightly char lemons.
If you don’t have a cast iron, a large, deep sided skillet or dutch oven will work. Just make sure the pan is both stove top and oven safe.
Meyer lemons are recommended for their sweeter taste but standard lemons can definitely be substituted.
Keywords: one pan dinners, chicken thigh recipes, Meyer lemons, easy dinner recipes