The temperature in Brooklyn dropped precipitously the past few days, and I have a hankering for some hot comfort food. This recipe for One-Pot Lemon Chicken and Zucchini with Rice from Simple Bites is one of my favorite recipes of all time and fits the bill perfectly. It' super easy to make, consists of simple ingredients, and tastes amazing. And it's a one-pot recipe from start to finish, using a Dutch oven, and leaves minimal dishes to wash afterwards. I modify the recipe slightly to accommodate for low-FODMAP needs and I just use regular lemons since my grocery doesn't have Meyer ones. Plus it's one of zillions of uses for chicken stock, which I still have plenty of from the past few weeks. Note to self: DEFROST the chicken stock well before...
Ingredients:
1-1.5 lbs deboned skinless chicken thighs
Canola or other light cooking oil
1 cup arborio rice
1 1/4 cup chicken stock
2-4 zucchini, sliced in rounds
2 lemons
Dried rosemary
Salt and pepper to taste
Grated parmesan cheese (optional)
Instructions:
- Preheat oven to 450°F. Coat inside of a 4-quart dutch oven with a neutral-tasting oil.
- Rinse rice until water comes out clean, then pour into the dutch oven. Add broth and stir.
- Arrange chicken on top of the rice, and season with salt and pepper.
- Slice 1 lemon into rounds and arrange on top of chicken. Add the zucchini on top of the lemon. [NOTE: if you're cooking with garlic, add the garlic to the zucchini.]
- Halve the other lemon and juice half over the top, reserving the other half for serving, if desired. Top with rosemary sprigs and cover.
- Bake in oven for 45 minutes. [NOTE: The original recipe calls for 35-40 minutes, but I like mine a little slushier.]
Remove lemons (or at least tell your diners they're just a garnish!) Sprinkle with Parmesan before serving, if so desired. Makes 4 servings.
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