One Pan Crispy Chicken & Turmeric Rice

October 22, 2018



I've always considered myself very efficient in the kitchen. Even when I was working a full time office job, I could go to work, go to the gym, come home and shower and still have dinner on the table by 8pm. Because of this, I've generally regarded "one pan" dinners as a kind of Pinterest gimmick. But color me converted. 


Don't get me wrong; I'm still an efficient cook. But you know what I'm not? Someone that likes to clean. I do it because I like cleanliness, but there are a lot of things I'd rather do than clean, including  keep a chip-free manicure. So enter: the one pan dinners. 


I started with a sheet-pan chicken, which I hope to bring to the website soon. Then I tried this chicken and rice and I really love it. I love that its a protein and a side (great for Shabbat cooking,) and I love that the chicken and the rice are great together but great on their own! Mostly I love how little prep work it takes! On to the recipe!



4 skin-on chicken quarters + 6 skin-on drumsticks (or 4 skin-on chicken thighs)

1 tablespoon vegetable or canola oil 

3 tablespoons za'atar

1 tablespoon smoked paprika 

juice of 1 lemon 

1 large yellow onion,  diced

2 cups Jasmine or Basmati rice 

4 cups chicken broth 

1 tablespoon turmeric 

salt to taste 


1. Preheat oven to 425°F. 

2. Season the chicken with za'atar, smoked paprika and lemon juice and allow to sit at room temperature for one hour. (You can marinate this in the fridge in advance but be sure to bring to room temperature before cooking.)

3. Heat your largest oven-safe pan over a high heat and add the oil. When the oil is near smoking, place the chicken in, skin side down, to sear the skin.  Sear for about 5 minutes, or until the skin easily lifts from the pan. If there is any resistance or the skin is sticking, it's not ready. Remove the chicken from the pan, set aside and cover loosely with foil. 

4. Lower the heat to medium. Dice the onion and add it to the pan, cooking until the onions are clear.

5. Add the rice, turmeric, salt and broth, and stir to combine. Raise the heat to medium high, cover and bring the broth to a boil. 

6. Once boiling, remove from heat and place the chicken back in the pan, skin side up. Transfer the pan to the oven and bake until the rice and chicken are fully cooked,  about 60-75 minutes. 


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