Serves 4
Use bone-in, skin-on chicken breasts for this recipe.
| 4 | split chicken breasts (10 to 12 ounces each) |
| | Table salt and ground black pepper |
| 2 | teaspoons vegetable oil |
| 1 | large onion , chopped fine |
| 1 1/2 | cups long grain white rice |
| 1/8 | teaspoon hot red pepper flakes |
| 3 | medium cloves garlic , minced |
| 1 1/2 | teaspoons grated lemon zest and 2 tablespoons juice from 1 lemon |
| 1 3/4 | cups low-sodium chicken broth |
| 1 | cup water |
| 5 | medium scallions , sliced thin |
| 1 | lemon , cut into wedges |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Season chicken liberally with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, skin-side down, and cook until golden brown, about 6 minutes. Transfer chicken, skin-side up, to casserole dish and bake until it reaches 160 degrees on instant-read thermometer, 30 to 35 minutes.
2. Meanwhile, remove all but 2 tablespoons fat from pot and return it to medium heat. Add onion and 1 teaspoon salt and cook until soft, 3 to 4 minutes. Add rice and pepper flakes and cook, stirring often, until rice begins to turn translucent, about 3 minutes. Add garlic and lemon zest and cook for 30 seconds. Add broth and water, scraping pan bottom. Bring to full simmer. Turn heat to low, cover, and cook until all liquid is absorbed, 15 to 18 minutes. Remove pot from heat. Let stand for 10 minutes.
3. Fold lemon juice and scallions into rice gently with fork and season with salt and pepper to taste. Serve rice and chicken with lemon wedges.
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