Low Sodium Chicken and Rice

This one-pot dinner starts with bone-in, skin-on chicken thighs seared until the skin turns deep golden and crackling, then nestled over a bed of long-grain rice studded with diced carrots, celery, and scallion greens. Dried thyme and oregano, smoked paprika, and a bright finish of fresh lemon juice bring layers of savory depth without leaning on a shaker at the table. Everything bakes together in the oven in one Dutch oven, so the rice soaks up all that chicken-y, herb-flecked broth while the thighs finish cooking to juicy, fall-apart tenderness. A scatter of chopped parsley at the end adds a fresh, herbal lift right before serving straight from the pot. It's a comforting, flavor-packed dinner that fits neatly into a lower-sodium approach to eating, proving you don't need a heavy hand with the salt to get a deeply savory meal. Simple, hearty, and satisfying enough for a weeknight table.

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