Weeknights get busier and busier this time of year and being able to get dinner on the table quickly can be a gamechanger. “My least favorite part of cooking, I’ve been cooking professionally now for 20 years, is doing the dishes,” said Safeway chef ambassador Joel Gamoran. That’s where a one-pot meal comes in handy. Gamoran’s lemony chicken and rice is a simple, quick recipe without a big mess. To start, you’ll add salt and pepper to chicken thighs and keep the skin on for full flavor. “The skin on the chicken thighs is kind of crucial,” Gamoran said. “It keeps it really juicy. It also gives a lot of extra chicken fat.” The chicken fat on the bottom of the pan gives a great base to cook the lemon, rice and Brussel sprouts. The chicken thighs are also a cost-friendly meat option. “People always think that cheap meat is bad meat,” Gamoran said. “That is not true at all. A lot of times why meat is less expensive is because they’re cuts people don’t know about.” The lemony chicken pairs well with a parsley salad with a quick, homemade dressing made of garlic, mustard, vinegar, lemon, capers, olive oil and a bit of smoked paprika. “It’s really nice when you have a salad next to a main course and they have similar ingredients,” Gamoran said. Safeway and Gamoran’s company, Homemade, are teaming up to offer a free weekly cooking class with recipes like this. “Every week we’re showing you a new recipe,” he said. “We’re showing you how to make the most of these ingredients, how to go grocery shopping, how to store food.” Join the club for classes and find the full lemony chicken and rice recipe. The Safeway for U app also offers deals on many of the foods Gamoran’s team uses during the classes. It can help you save while preparing delicious meals for your family. “It’s telling you what’s on sale, what to buy, and it really gives you the deals so you can kind of work your whole life around it,” Gamoran said. Download the Safeway for U app today. Join the Simple & Savory Cooking Club, a collaboration between Safeway and Homemade, for free live cooking classes, easy recipes, shopping tips and more. Chicken and Rice with Caramelized Lemon and Brussels Sprouts Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes Ingredients: 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 lemon, thinly sliced 1 medium onion, diced 2 cloves garlic, minced 2 cups chicken broth 2 cups Brussels sprouts, halved 1 teaspoon dried, or 1 tablespoon fresh rosemary 1 tablespoon honey (optional, for sweetness) 1 cup long-grain rice (like jasmine or basmati) 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 1/2 cup extra virgin olive oil Salt and pepper, to taste ¼ teaspoon paprika ¼ teaspoon red pepper flakes Instructions: 1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season with salt and pepper. 2. Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear until golden and crispy, about 5-7 minutes. Flip and cook for an additional 3-4 minutes. Remove the chicken and set aside. 3. Caramelize the Onions and Lemon: In the same pot, Add the lemon slices and cook for another 2-3 minutes until they start to caramelize. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant. 4. Add Brussels Sprouts and Rice: Stir in the halved Brussels sprouts and rosemary. Drizzle with honey. Cook for about 2 minutes, stirring to combine. Add the rice and cook for just a minute or two to lightly toast. 5. Add Broth and Chicken: Pour in the chicken broth and bring to a simmer. Place the seared chicken thighs on top of the rice and veggies, skin side up. 6. Cook Everything Together: Cover the pot with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through**. 7. Make the Salsa Verde: Use a fork or small whisk to combine the dijon, rice vinegar, and lemon until smooth. Stir in the parsley, minced garlic, and capers. Lastly, add the olive oil, paprika, and red pepper flakes and stir to combine. Taste and adjust seasoning with salt and pepper. 8. Serve: Fluff the rice with a fork, drizzle the salsa verde over the whole dish, and enjoy hot! **The USDA recommends a minimum internal temperature of 165ºF **The USDA recommends a minimum internal temperature of 165ºF Sponsored by Safeway Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.