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Export 8 ingredients for grocery delivery
Step 1
Heat oil in a 12-inch cast-iron skillet or nonstick frying pan over medium-high heat. Remove and discard chicken skin, then sprinkle chicken pieces with 1 teaspoon salt and the pepper. Brown chicken on both sides, turning as needed, about 10 minutes total.
Step 2
While chicken browns, zest 1 lemon and squeeze 1 or 2 lemons to make 1/4 cup juice. Slice a whole lemon into thin rounds and set aside.
Step 3
Transfer chicken to a plate. Add onion to drippings in skillet. Cook over medium-high heat, stirring often, until onion is softened, 2-3 minutes.
Step 4
Stir in garlic and rice. Cook, stirring, until garlic is softened and rice is well-coated in drippings, about 1 minute.
Step 5
Add broth, reserved lemon zest and lemon juice, and remaining ½ teaspoon salt, distributing rise evenly in skillet. Nestle chicken bone-side down in rice and pour in any chicken juices from plate. Top with lemon slices.
Step 6
Bring mixture to a boil. Tightly cover pan with a lid or aluminum foil, protecting hands. Reduce heat to medium-low and simmer until liquid is absorbed and rice is tender, 25-30 minutes.
Step 7
Coarsely chop basil, then scatter over chicken and rice and stir a couple of times to incorporate it. Top with basil sprigs and serve the dish right from the skillet.
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