Skillet Lemon Thyme Chicken Thighs over Rice

What you need

• 6 bone-in, skin-on chicken thighs, about 900 g (2 lb) total
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp dried thyme
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 onion, diced
• 3 cloves garlic, minced
• 200 g (1 cup) long-grain white rice
• 475 ml (2 cups) chicken stock, hot
• 1 lemon, thinly sliced
• 2 tbsp parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Pat the chicken dry. Mix the olive oil, lemon juice, thyme, salt and pepper in a bowl, then rub it over the chicken.

2. 2

   Heat a large, deep skillet with a lid over medium heat.

3. 3

   Put the chicken in skin side down and brown for 5-6 min, until the skin is golden and releases easily. Turn and brown the other side for 2-3 min.

4. 4

   Move the chicken to a plate. Pour off all but 2 tbsp of fat from the pan.

5. 5

   Add the onion and garlic and cook, stirring, until soft, about 3 min.

6. 6

   Stir in the rice and cook for 1 min, until the grains look glossy.

7. 7

   Pour in the hot stock and scrape up the browned bits from the bottom of the pan.

8. 8

   Set the chicken on top of the rice, skin side up. Lay the lemon slices over everything.

9. 9

   Bring to a boil, then lower the heat, cover and simmer for 20-25 min. The grains should be soft and no liquid should pool at the bottom.

10. 10

    Check that the thickest thigh reads 74 °C (165 °F) inside, or the juices run clear. Cook a few minutes longer if not.

11. 11

    Rest, covered and off the heat, for 5 min. Scatter with parsley and serve from the pan.

Imported from bake-eat-repeat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.