Spring Chicken and Rice

This herby, lemony one-pot dish is meant to coax out the flavors of early spring with scallions, Swiss chard, and a hit of pepper flakes and lemon to wake up your senses. Typically, a recipe writer expects you to prep all of your ingredients before you start cooking, but this recipe is meant to save you a little bit of time by chopping the scallions, garlic, and Swiss chard while you sear the chicken. This is how I like to cook dinner, using inactive time to work on the upcoming steps! The za'atar spice blend and feta cheese are completely optional in this dish and I can attest it is delicious without them, but the extra flavor is absolutely delicious. 

Prep time 10mins
Cook time 1hr 20mins
Serves or Makes: 4 servings

Recipe Card


  • 2 pounds bone-in skin-on chicken thighs
  • Kosher salt
  • Black pepper
  • 1 tablespoon olive oil or vegetable oil
  • 2 bunches scallions, thinly sliced
  • 3 garlic cloves, peeled
  • 1/4 cup white wine
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon za'atar spice blend, (optional)
  • 2 lemons, zested and juiced
  • 2 cups basmati rice
  • 2 2/3 cups chicken stock
  • 2 small bunches Swiss chard or Tuscan kale
  • 2 tablespoons chopped parsley or dill, (or a combination)
  • Crumbled feta, for garnish (optional)


  • Step 1

    Preheat oven to 375F degrees.

  • Step 2

    Pat chicken dry with paper towels and season generously with salt and pepper. Place chicken skin side-down in a heavy bottom Dutch oven or oven-safe pan with a lid, then turn on heat to medium. Once chicken begins to sizzle, add olive oil or vegetable oil to pan. Sear for about 7 minutes, until chicken is golden brown and releases easily from the pan, then flip and cook for another 7 minutes. Set aside.

  • Step 3

    Meanwhile, thinly slice scallions, chop garlic, and slice Swiss chard into 1/2" thick ribbons.

  • Step 4

    Add scallions and garlic to the pan with the chicken drippings and sauté for 2-3 minutes. Add Swiss chard and white wine, scraping the bottom of the pan to deglaze. Cook for about 5 minutes, until Swiss chard is becoming tender, then add lemon zest and juice, red pepper flakes, and za'atar, stirring often.

  • Step 5

    Add rice, chicken stock, and 1 teaspoon kosher salt to pan, stirring well to combine. Make sure the rice is completely covered by the broth— if not, add a splash of water. Nestle seared chicken into the broth skin side-up. Cover pan and transfer to oven for about 35 minutes. Uncover and finish under the broiler for 5-10 minutes, until chicken skin is golden brown.

  • Step 6

    Sprinkle with fresh herbs and crumbled feta, if using, and serve immediately.