Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Lemony Chicken and Rice

Hey friends,

There are moments when you just want to cook something that takes care of you. A meal that’s comforting, nourishing, and straightforward enough to make without overthinking it. For me, that kind of reset often starts in the kitchen with a one pot recipe that delivers every time.

This Lemony Chicken and Rice is exactly that kind of meal. It’s satisfying, balanced, and full of bright flavor. Juicy chicken, fresh lemon, tender rice, and veggies all come together in one pot, making it easy to cook once and enjoy again throughout the week.

If you’re looking for a recipe that’s reliable, flavorful, and nourishing, this one’s a great place to start.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Chicken:

• 4 bone-in, skin-on chicken thighs

• Salt and pepper, to taste

• 1 tablespoon olive oil

For the Veggies and Rice:

• 1 cup long-grain rice (like jasmine or basmati)

• 2 cups chicken broth

• 2 cups Brussels sprouts, halved

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 lemon, thinly sliced

• 1 teaspoon dried, or 1 tablespoon fresh rosemary

• 1 tablespoon honey (optional)

• Fresh parsley, for garnish

For the Salsa Verde:

• 1 cup fresh parsley leaves, finely chopped

• 1–2 cloves garlic, minced

• 2 tablespoons capers, rinsed

• 1 tablespoon Dijon mustard

• 1 tablespoon rice vinegar

• 1 tablespoon lemon juice

• ½ cup extra virgin olive oil

• Salt and pepper, to taste

• ¼ teaspoon paprika

• ¼ teaspoon red pepper flakes

Upcoming Schedule

Tuesday 1/13 at 4:00pm PT

Baked Sablefish with Crispy Breadcrumbs(~50min)
This method for cooking sablefish leaves the fish tender and silky, blanketed by deeply golden garlicky breadcrumbs. Sablefish is naturally buttery and rich, so you can treat it really simply for an easy, refined dinner that feels special without being fussy. Chef instructor: Bonny

Thursday 1/15 at 4:00pm PT

Ricotta and Spinach Stuffed Spaghetti Squash(~50min)
When you want something cozy and a little bit magical—without feeling heavy—this is the dinner to reach for. Spaghetti squash turns tender and twirlable in the oven, then gets tucked with a creamy, herby ricotta-and-spinach filling that feels like the best parts of baked pasta, minus the fuss. The whole thing finishes with a bubbly, golden cheese cap and a shower of parsley and Parmesan, landing right in that sweet spot between weeknight comfort and “I made something special.”

We’re excited to be joined by Sarah Ryan, MS, RDN, LD, FAND, a registered dietitian with 13 years of experience in sustainability, culinary applications, and nutrition communications.

Chef instructor: Joel and Sarah