Braised Lemon Chicken with Hearty Greens
This braised lemon chicken features bone-in thighs slow-cooked with leeks and citrus-forward broth, then finished under the broiler for tender meat and crispy skin served alongside broccoli rabe.
This braised lemon chicken features bone-in thighs slow-cooked with leeks and citrus-forward broth, then finished under the broiler for tender meat and crispy skin served alongside broccoli rabe.
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Thinly slice leek and transfer to a Suvie pan. Pat chicken thighs dry and season generously with kosher salt and ground black pepper. Arrange chicken on top of leeks and scatter garlic over chicken. Squeeze lemon quarters over chicken and then nestle into pan. Pour broth into pan. Insert pan to bottom of Suvie. Input settings and cook now.
Once the chicken is done cooking, arrange broccoli rabe in a second Suvie pan, drizzle with 2 tsp olive oil, and sprinkle with kosher salt and ground black pepper. Place pan in top zone of Suvie. Broil chicken and broccoli rabe for 10-15 minutes, rotating pan halfway through cooking until chicken is browned and broccoli rabe is softened.
Remove pan from Suvie, season chicken and broccoli rabe to taste with salt and pepper, divide between plates, and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, or broil briefly to restore skin crispness.
Thighs are recommended for this braise—they stay moist and flavorful during slow cooking. Breasts dry out more easily; if using them, reduce cooking time by 10–15 minutes.
The broil crisps the skin and concentrates flavors after braising, adding textural contrast and depth to the finished dish.
The meat should be fork-tender and pull away from the bone easily, and thigh internal temperature should reach 165°F (74°C).
Yes. Braise up to 2 days ahead, cool, refrigerate covered, then reheat gently on the stovetop before broiling to crisp the skin.
Bok choy, escarole, kale, or spinach work well; adjust cooking time as leafy greens cook faster than broccoli rabe.
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