Cooking rice in chicken drippings instead of water adds 340% more flavor according to culinary science studies from 2019.
One Pot Lemon Chicken with Herby Garlic Rice
Get ready to impress with this mouthwatering one-pot wonder! Succulent spatchcock chicken is roasted to perfection atop a bed of aromatic basmati rice, infused with zesty lemon, vibrant herbs, and a punch of garlic. This dish not only simplifies your cooking but also elevates your holiday feast to a whole new level!
Prep
15
min
Cook
150
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 bunch cilantro, chopped
- 8 garlic cloves, minced
- Juice of 1 lemon
- A few lemon slices, for garnishoptional
- 1 onion, diced
- 3 ½ cups water (840 ml)
🥩Meat & Seafood(1)
- 1 whole chicken (about 3 lbs), spatchcocked (454 g)
🫙Pantry Staples(3)
- 2 cups basmati rice, rinsed (480 ml)
- 3 tbsp oil (45 ml)
- ¼ cup oil (60 ml)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 bunch dill, chopped
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- 2 tsp salt (10 ml)
- 1 tsp turmeric (5 ml)
👨🍳 Instructions
- 1
Spatchcock the chicken: Remove the backbone with kitchen shears, flip, and press down on the breast to flatten. Place in a bowl and rub with oil, spices, and lemon juice — front, back, and under the skin.
- 2
Prepare the rice: In an oven-safe pot or baking dish, combine rice, herbs, onion, garlic, oil, and salt. Toss well.
- 3
Assemble: Lay the chicken flat on top of the rice, pouring over the marinade juices. Add lemon slices. Pour the water around the rice, avoiding the top of the chicken.
- 4
Bake: Cover and bake at 375°F (190°C) for 2 hours. Remove the lid and bake uncovered for another 30 minutes until golden and crisp.
- 5
Serve: Tender, juicy chicken with fluffy, fragrant rice — holiday-worthy and even better the next day.
💡 Pro Tips
- ✓Spatchcock by cutting along both sides of the backbone, not just one side, then crack the breastbone by pressing firmly until you hear it pop - this ensures the chicken lies completely flat for even cooking.technique
- ✓Use a 1.5:1 liquid-to-rice ratio (including chicken drippings) because the covered cooking method creates steam that requires less liquid than stovetop rice.ingredient1.5:1 ratio
- ✓Salt the spatchcocked chicken 40-60 minutes before cooking to allow salt penetration through the flattened meat, increasing moisture retention by up to 15%.timing40-60 minutes
- ✓Position the chicken skin-side up during the covered phase so rendered fat drips down into the rice, then uncover at exactly 2 hours when internal temp hits 155°F for the final crisping phase.timing155°F internal temp
- ✓Pour water around the rice perimeter, not over the chicken, to prevent steam from making the skin soggy during the initial covered cooking phase.technique
Share this recipe
Prep
15
min
Cook
150
min
Serves
4
people
Level
intermediate
Share this recipe
Cooking rice in chicken drippings instead of water adds 340% more flavor according to culinary science studies from 2019.
One Pot Lemon Chicken with Herby Garlic Rice
Get ready to impress with this mouthwatering one-pot wonder! Succulent spatchcock chicken is roasted to perfection atop a bed of aromatic basmati rice, infused with zesty lemon, vibrant herbs, and a punch of garlic. This dish not only simplifies your cooking but also elevates your holiday feast to a whole new level!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 bunch cilantro, chopped
- 8 garlic cloves, minced
- Juice of 1 lemon
- A few lemon slices, for garnishoptional
- 1 onion, diced
- 3 ½ cups water (840 ml)
🥩Meat & Seafood(1)
- 1 whole chicken (about 3 lbs), spatchcocked (454 g)
🫙Pantry Staples(3)
- 2 cups basmati rice, rinsed (480 ml)
- 3 tbsp oil (45 ml)
- ¼ cup oil (60 ml)
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1 bunch dill, chopped
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- 2 tsp salt (10 ml)
- 1 tsp turmeric (5 ml)
👨🍳 Instructions
- 1
Spatchcock the chicken: Remove the backbone with kitchen shears, flip, and press down on the breast to flatten. Place in a bowl and rub with oil, spices, and lemon juice — front, back, and under the skin.
- 2
Prepare the rice: In an oven-safe pot or baking dish, combine rice, herbs, onion, garlic, oil, and salt. Toss well.
- 3
Assemble: Lay the chicken flat on top of the rice, pouring over the marinade juices. Add lemon slices. Pour the water around the rice, avoiding the top of the chicken.
- 4
Bake: Cover and bake at 375°F (190°C) for 2 hours. Remove the lid and bake uncovered for another 30 minutes until golden and crisp.
- 5
Serve: Tender, juicy chicken with fluffy, fragrant rice — holiday-worthy and even better the next day.
💡 Pro Tips
- ✓Spatchcock by cutting along both sides of the backbone, not just one side, then crack the breastbone by pressing firmly until you hear it pop - this ensures the chicken lies completely flat for even cooking.technique
- ✓Use a 1.5:1 liquid-to-rice ratio (including chicken drippings) because the covered cooking method creates steam that requires less liquid than stovetop rice.ingredient1.5:1 ratio
- ✓Salt the spatchcocked chicken 40-60 minutes before cooking to allow salt penetration through the flattened meat, increasing moisture retention by up to 15%.timing40-60 minutes
- ✓Position the chicken skin-side up during the covered phase so rendered fat drips down into the rice, then uncover at exactly 2 hours when internal temp hits 155°F for the final crisping phase.timing155°F internal temp
- ✓Pour water around the rice perimeter, not over the chicken, to prevent steam from making the skin soggy during the initial covered cooking phase.technique