One Pan Chicken & Rice

How to Make It

1. Preheat the oven to 350F.
2. Make the marinade: In a medium sized bowl whisk together the lemon juice, olive oil, pressed garlic cloves, salt, pepper, dried thyme and dried rosemary. Add the chicken thighs to the bowl and let marinate for 15-20 minutes.
3. Add 1 1/2 tbsp olive oil to an oven-safe skillet over medium-high heat. When the oil is hot, turn to medium heat and add the chicken thighs. Cook for about 3-4 minutes or until just golden brown, flip and cook for 3-4 more minutes and then remove chicken from the pan to a bowl. Set aside.
4. Keep the pan on medium heat and add the chopped leeks. Cook, stirring often, for 5 minutes until the leeks start to soften. Then, add the cubes of celeriac and cook for 5 minutes, stirring occasionally. Add the minced garlic, salt, pepper, dried thyme and dried rosemary. Cook for 1-2 minutes until fragrant. Add the rice and stir well to combine.
5. Stir in the chicken broth and bring to a simmer. Once simmering, nestle the chicken thighs into the rice along with any juices from the bowl back to the pan as well.
6. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake until the chicken is cooked through to 165F and the rice is cooked, about 30-35 minutes.
7. When the chicken and rice are ready, remove the pan from the oven and fluff the rice a bit with a fork.
8. Serve topped with fresh rosemary and/or fresh thyme and a fresh squeeze of lemon.