This post is sponsored by Caraway Home, however all views and opinions are my own. This post also contains affiliate links, whereby if you make a purchase, I may earn a small commission at no additional cost to you.
t is no secret that my obsession with Caraway runs deep. Their products have taken over my kitchen and replaced nearly every pot, pan, baking sheet, etc. I have. The full takeover, however, happened recently. Those odd-sized pots and pans I refused to part with have been given away and replaced with - you guessed it - Caraway! They just released their extended cookware set (Cookware +) and my Caraway kitchen is complete! What is an extended cookware set and what is that delicious meal in the pan? I'm glad you asked. You'll get your answers to both.
My Caraway Obsession
First, we must address the fact that I won’t be reviewing Carway’s cookware today. Why?! Because we all know the outcome. Especially if you’ve read any of my past Caraway blog posts – My First Impressions of Caraway, My One Year Review of Owning Caraway, Caraway vs. Our Place, Caraway vs. Green Pan, and A Review of the Caraway Stainless Steel Set – you know my obsession is no joke. Instead, we’re getting a delicious, long overdue recipe for a one-pot-lemon chicken and rice.
The New Caraway Extended Cookware Set
If you don’t have the original Cookware set, you should start there. This set has everything you need for the perfect kitchen. If you do have the original Caraway cookware set but you’re thinking – I could use a stock pot, a rondeau, a stirfry pan, and/or a petite cooker then you’re in luck! Those items are exactly what you’ll find in the new Cookware+ set. Every piece has its place here. The stock pot gets used all the time to make bone broth (needed for the recipe below!) and will be used during the holidays for ample mashed potatoes. The rondeau is so deep that it gets used for my one-pot dishes. The stirfry pan gets used for – you guessed it, stirfry! The petite cooker is perfect for little side dishes, individual servings of soup, and more. I am thrilled with how well-rounded my Caraway kitchen has become thanks to the new cookware+ set. It’s so not surprising how much I love it all so let’s get to the fun part – the recipe!
OH I almost forget, here’s a Caraway discount code for 10% off: SamanthaPotterHome10
One Pan Lemon and Olive Chicken Bake Ingredients
- 1 + 2 Tbsp olive oil
- 6-8 chicken thighs
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 2 cups rice
- 4 cups chicken stock (homemade in the stockpot is better!)
- 1/2 cup green olives
- 1 lemon, zest it, use half for
- juice, and slice the other half
- fresh oregano
- salt and pepper
One Pan Lemon and Olive Chicken Bake Instructions
1. Preheat the oven to 400° F.
2. In an oven-safe pan (hint, your rondeau), heat 1 Tbsp of olive oil.
3. Once your pan is heated, add the chicken and brown both sides. Once browned, place on a plate off to the side.
4. Add 2 Tbsp of olive oil to the same pan and let it heat up. Add your onions. Cook for five minutes until the onions are translucent and soft. Next, add your garlic and cook for another 2 minutes.
5. Add your rice and stir it around toasting it for a minute or two. Add your dried oregano and some salt and pepper.
6. Add your chicken stock, olives, lemon zest, and lemon juice. Then re-add the chicken back to the pan.
7. Bring the stock to a boil. Once it’s boiling, place it in the oven and bake for 20 minutes.
8. After 20 minutes, the rice and chicken should be fully cooked.
9. Place the oven on broil, and add your lemon slices to the top. Broil for 3-5 minutes until the lemons are charred.
10. Sprinkle feta cheese and fresh oregano over top. Serve hot!
The perfect charred flavor and crunch of this Mexican street corn coupled with the slight creaminess
I don’t know what it is but I’ve never been a huge fan of Rice Krispies. I mean they are sweet a
Full credit for this delicious recipe goes to Butternut Bakery Blog – her stuff is insanely go
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