One Pot Lemon Chicken Leg Quarter with Rice
Juicy chicken over a bed of succulent rice in a single pot of convenient satisfaction.
Servings: 4
Calories:
Ingredients
- 2 cups uncooked white rice
- 4 cups chicken broth unsalted, low-sodium, or regular
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1 onion chopped
- 3 garlic cloves minced
- 2 lemon sliced & remove seeds
Marinate
- 4 chicken leg quarters
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Clean and pat the chicken dry with a paper towel then place in a large bowl. In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.
- Cover the chicken with olive oil & dijon mustard being sure to mix well. Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.
- Preheat the oven to 350°F.
- Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent. Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
- Slowly pour in the chicken broth. Then place the marinated chicken in the pot and cover with sliced lemons.
- Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. Optional for crispy chicken skin: broil on high for 4-5 additional minutes in the oven after the liquid has reduced.
- Place chicken on a serving plate. Stir the the rice and sliced lemon together. Then discard the lemon slices. Add a pinch of salt to the rice if you like.