I have a new favorite. This meal is not fancy, but it is so beautiful in its simplicity. The simple steps, the flavors, it all comes together so perfectly. The rice is delicious and creamy, the chicken and zucchini are bright with lemon; I’m going to make this again and again.
One Pot Lemon Chicken and Zucchini
via simple bites
Oil, for coating dutch oven (we used canola)
1 cup Arborio rice
1 1/4 cup chicken broth
1 pound boneless skinless chicken thighs, fat trimmed
Salt and freshly ground pepper to taste
2 Meyer lemons
4 cups sliced zucchini (about 1 pound)
3 cloves garlic, minced
2 sprigs rosemary
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 and garlic on top of the lemon. 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 35-40 minutes.