Equipment
Ingredients
Main
- 15 ml olive oil
- 1 chicken, cut into serving pieces and skinned
- 10 g salt
- 2 g black pepper, freshly ground
- 2 garlic, minced
- 8 scallions, thinly sliced
- 840 ml chicken stock
- 370 g rice
- 120 ml white wine
- 1 lemon, thinly sliced
- 7½ g mint, fresh, chopped
- 7½ g parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1013 kcal
- Protein
- 76 g
- Carbohydrates
- 89 g
- Fat
- 35 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 1474 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 198 mg
- Potassium
- 1163 mg
- Calcium
- 135 mg
- Iron
- 4.6 mg
- Magnesium
- 123 mg
- Phosphorus
- 710 mg
- Zinc
- 4.0 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 42 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.56 mg
- Niacin
- 34.9 mg
- Folate
- 58 mcg
- Water
- 490 g
- Alcohol
- 3 g
Sources: USDA FoodData Central
Method
Heat 10ml of olive oil in an ovenproof skillet over medium-high heat.
Add the chicken pieces to the hot oil and sear until browned on all sides, about 4 minutes per side. Wash hands and surfaces thoroughly after handling raw poultry.
Remove the chicken from the skillet and season with 3g of salt and black pepper.
Lower the heat to medium. Add the remaining 5ml of olive oil, minced garlic, and sliced scallions to the skillet and cook until softened.
Preheat the oven to 175°C (350°F).
In a separate saucepan, bring the chicken stock to a boil.
Add the rice to the skillet with the garlic and scallions and stir to coat the grains.
Pour the boiling stock, white wine, and the remaining 7g of salt into the skillet. Reduce heat to low and simmer, stirring often, until most liquid is absorbed.
Tuck the lemon slices into the rice and place the seared chicken pieces on top.
Transfer the skillet to the oven and bake uncovered until all liquid is absorbed and chicken reaches an internal temperature of 74°C (165°F).
Remove the pan from the oven. Cover with a clean kitchen towel and let rest.
Garnish the dish with chopped fresh mint and parsley. Serve immediately.
Chef's Notes
- For an extra layer of flavor, consider marinating the chicken pieces in a mixture of olive oil, lemon zest, garlic, salt, and pepper for at least 30 minutes before searing.
- Ensure your chicken stock is good quality, as it will significantly impact the final flavor of the rice. Low-sodium stock allows for better control of the overall saltiness.
- Don't overcrowd the skillet when searing the chicken. This ensures a good sear and prevents the chicken from steaming, which would result in less appealing color and texture.
- When adding the rice, toasting it briefly in the skillet with the aromatics helps to create a slightly nutty flavor and prevents the grains from becoming mushy.
- For a more intense lemon flavor, you can add a tablespoon of fresh lemon juice along with the herbs just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Rice texture may soften upon thawing.
Reheating: Reheat in a microwave or on the stovetop with a tablespoon of water to restore moisture.
Troubleshooting
Rice is crunchy or undercooked
Cause: Liquid evaporated too quickly or heat was too high during the simmer phase.
Fix: Add 50ml of hot stock, cover tightly, and bake for an additional 5-10 minutes.
Prevention: Ensure the simmer is kept on the lowest heat setting and the oven is properly calibrated.
Rice is burnt on the bottom
Cause: Skillet was not moved to the oven quickly enough or stove heat was too high.
Fix: Do not scrape the bottom of the pan; serve only the rice and chicken from the top layers.
Prevention: Stir frequently during the stovetop simmer and use low heat.
Cultural Context
This one-pot lemon chicken dish draws inspiration from Mediterranean and Middle Eastern cuisines, where simple, fresh ingredients are combined for flavorful and satisfying meals. The use of lemon, herbs like mint and parsley, and olive oil are hallmarks of this culinary tradition, often prepared as a comforting family supper.
