happy disaster

add herbs

This is my new favorite thing to make for dinner. The first time I made it I was just fooling around in the kitchen and it just happened. Easy comfort food that’s so good I was eating rice out of the pan with a spoon while hovering over the stove. Ya know what else happened when I made it? I severely burned my hand on the handle of the pan. Be safe, kids. Burns are no joke.

crispy chicken thighs with lemon and rosemary on twothirtyate.com

I’ll go ahead and say that the burn was worth it- this is delicious. The skin on the chicken gets super crispy from being seared. Baking the chicken at the end allows the rosemary to lightly flavor everything and the lemon slices heat up, allowing their juice to be released. Adding the rice in at the end makes a delicious side dish that’s flavored with everything that’s left in the pan. And yes, even on round two I ate rice directly out of the pan while hovering over the stove.

on rice

crispy chicken thighs with lemon and rosemary
makes 6 servings

printer-friendly version

ingredients:
3 cups water
1 1/2 cups brown rice
2 tablespoons olive oil
1 tablespoon butter
6 chicken thighs, skin on
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 lemon, sliced
4 cloves garlic
3 sprigs fresh rosemary

directions:
Preheat the oven to 350 degrees. Bring the water to a boil over high heat. Add the rice to the pot and reduce heat to low. Cook, covered, for 35-40 minutes until all the water is absorbed. Meanwhile, heat the olive oil and butter in a large oven-safe skillet over medium heat. Sprinkle the thighs with the salt and pepper and place skin side down in the skillet. Sear for 5-7 minutes until golden brown and flip each thigh. Cook for another 5 minutes. Scatter the lemon slices, whole rosemary sprigs, and garlic around the chicken thighs. Place in the oven to cook for 20 minutes. Carefully remove the skillet from the oven. Transfer the chicken thighs to a plate. Discard the rosemary sprigs.  Using tongs, gently squeeze the juice from the lemon slices before discarding them as well. Add the rice to the skillet and stir until it is well combined with the juices in the pan. Serve immediately.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in chicken, dinner, fruit, rice/grain and tagged , , , , , , , , , . Bookmark the permalink.

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