Lemony Chicken and Rice

Source: Jen's Kitchen
Servings: 4

Why I Like It: This is an awesome meal all in one. It seems like a lot of steps, but it truly is an easy recipe. Heck, I can do it!

Ingredients:
4 split chicken breasts, bone-in and skin-on
salt and pepper
1 large onion, chopped
1 ½ cups long grain rice
1/8 teaspoon red pepper flakes
3 garlic cloves, minced
1 ½ teaspoons lemon zest
2 tablespoons lemon juice
1 ¾ cups chicken broth
1 cup water
5 scallions, chopped thin
lemon wedges, for serving

Directions:

Preheat oven to 350. Season chicken liberally with salt and pepper. Heat oil in dutch oven over med-high heat. Add chicken, skin side down, and cook until golden brown, about 6-7 minutes. Transfer chicken to casserole dish, skin side up and bake about 30-35 minutes, until it reaches 160 degrees.

While chicken is in oven, remove all but 2 tablespoons of fat from dutch oven and return to medium heat. Add onion and 1 teaspoon salt. Cook until soft, about 4 minutes. Add rice and pepper flakes and cook, stirring often, until rice becomes translucent, about 3 minutes. Add garlic and lemon zest for 30 seconds. Add broth and water, scraping bottom. Bring to a full simmer then turn to low heat, Cover and cook until all liquid is absorbed. Remove pot from heat and let stand 10 minutes. Fold lemon juice and scallions into rice and season to taste.

Serve rice and chicken with lemon wedges, if desired.