Ingredients
1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 small green bell pepper, diced medium
1 teaspoon grated lemon zest
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
3 cups frozen corn (from a 16-ounce bag)
1 cup sun-dried tomatoes, cut into strips
2 1/2 cups low-sodium chicken broth or water
Preparation
Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.
