One-Pot Chicken with Rice and Swiss Chard

Prep Time 7 hours 26 minutes
Cook Time 7 hours 26 minutes


  • 4 chicken leg quarters patted dry
  • salt and pepper
  • 3 garlic cloves chopped
  • 1 bunch Swiss chard stems cut into 1/2-inch pieces leaves torn into 2-inch pieces
  • 1 small yellow onion diced
  • 2 medium carrots diced
  • 1 1/2 teaspoons grated lemon zest plus wedges for serving
  • 1 1/2 cups rice
  • 2 1/2 cups chicken broth


  1. Rub chicken with salt and pepper. Heat a large Dutch oven over medium-high. Add chicken, skin side down, and cook until browned on both sides about 12 minutes, turning once. With tongs, transfer chicken to a plate.
  2. Reduce heat to medium. Add in garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, about 4 minutes.
  3. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper.
  4. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.