One Pan Chicken and Rice with Spinach and Lemon
Recipe by Amanda Frederickson
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  • 2 lbs bone in skin on chicken thighs, about 5 thighs
  • kosher salt
  • 2 Tbs. olive oil
  • 1 onion, thinly sliced
  • 1/2 cooked turkey sausage (optional)
  • 1/2 lb spinach, about 5 cups
  • 1 cup long grain white rice, such as jasmine
  • 1 3/4 cups chicken stock
  • 1/2 lemon, thinly sliced
  • Garnish with fresh herbs.


  1. Preheat oven to 400°F.
  2. Liberally sprinkle the chicken thighs with salt.
  3. In a cast iron skillet or oven safe saute pan, warm the olive oil over medium heat. Brown the chicken skin side down until crispy, about 3 to 5 minutes. Remove chicken and set aside.
  4. Drain all but 2 tablespoons of fat from the same pan. Add the onion and sauce for 4 to 6 minutes or until soft and translucent. Add the turkey sausage and cook for 2 to 4 minutes or until the edges have become golden brown. Add the spinach and saute until soft. Stir in the rice and the chicken stock. Nestle in the chicken thighs on top of the pan, sprinkle with lemon slices, and roast the chicken for about 35 to 40 minutes or until chicken is golden brown and reads 165°F on a meat thermometer, and the rice is cooked through.
  5. Let chicken rest for 5 minutes then garnish with fresh herbs and flaky sea salt and serve warm

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