Forktionary

A Bit Of Chicken Lemon Squash Leek Rice Recipe

This comforting and flavorful one-pan chicken and rice dish is bursting with bright lemon notes and the sweetness of squash, complemented by savory leeks and bacon. Perfect for a weeknight dinner, this recipe uses simple ingredients and minimal cleanup! Easily adaptable to your pantry – substitute short-grain rice if you don't have Arborio.

Prep Time 20 mins
Cook Time 85 mins
Calories 1029.7 kcal
Protein 118g
Rating 4.0 (1 Reviews)
A Bit Of Chicken Lemon Squash Leek Rice 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Bit Of Chicken Lemon Squash Leek Rice

  • 4 bone-in, skin-on chicken drumsticks
  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 4 slices bacon, cooked and crumbled
  • 1 medium butternut squash, peeled, seeded and cubed (about 1 cup)
  • 1 leek, white and light green parts only, thinly sliced
  • 2 celery stalks, chopped
  • 1 cup Arborio rice (or short-grain rice)
  • 1 teaspoon fresh thyme leaves
  • 1 lemon (for juice and wedges for garnish)
  • 1/2 cup dry white wine
  • 0 cups vegetable stock (chicken broth specified in recipe)
  • 0 bay leaves (not used in recipe)
  • 1 lemon (for juice and wedges for garnish)
  • Parmesan cheese, grated (for garnish)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1/2 cup chicken broth (optional, if substituting for dry white wine)

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How to Make A Bit Of Chicken Lemon Squash Leek Rice

  1. Preheat oven to 180°C (350°F).
  2. Heat a large oven-safe skillet or Dutch oven over medium heat.
  3. Add 2 tablespoons olive oil to the pan.
  4. Add 4 bone-in, skin-on chicken drumsticks and brown on all sides (about 5-7 minutes total).
  5. Remove chicken from the pan and set aside.
  6. Add 1 medium butternut squash, peeled, seeded, and cubed (about 1 cup) to the pan and sauté for 3 minutes, until slightly softened.
  7. Add 2 celery stalks, chopped; 1 leek, white and light green parts only, thinly sliced; 1/2 medium onion, chopped; and 2 cloves garlic, minced. Sauté for 5 minutes until softened.
  8. Add 4 slices bacon, cooked and crumbled, and sauté for 2 minutes.
  9. Stir in 1 cup Arborio rice (or short-grain rice) and 1 teaspoon fresh thyme leaves. Sauté for 1 minute.
  10. Add 1/2 cup dry white wine (or chicken broth), 2 cups chicken broth, and the juice of 1 lemon. Stir to combine.
  11. Return the chicken to the pan, ensuring the rice is submerged in the liquid.
  12. Cover the pan and transfer to the preheated oven.
  13. Bake for 50-60 minutes, or until the rice is cooked through and the chicken is tender. Stir halfway through.
  14. Garnish with lemon wedges, grated Parmesan cheese, and freshly ground black pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

33g

Fat

69g

Carbs

31g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean Fall Recipes Baking One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Casseroles Main Dish Poultry Rice Vegetables Oven Easy Fall Spring Winter Chicken Dietary One Dish Meal Gluten Free Seasonal Egg Free Free Of Something Meat Chicken Thighs Legs Pasta Rice And Grains Short Grain Rice Squash Taste Mood Savory Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less