1. Season chicken with salt and pepper.

Heat large Dutch oven or heavy pot with a tight-fitting lid to medium-high.

Add chicken, skin side down, and cook until brown on both sides, 12 minutes, turn

With tongs, transfer chicken.

2. Reduce heat to medium.

Add chard stems, onion, and carrots, stirring occasionally, until onion are translucent, 4 minutes.

Add chard leaves, lemon zest, simmer 1 minute.

Add broth and bring to a simmer.

Reduce to a simmer.

Season with salt and pepper.

Arrange skin-side up, on top of rice and cook, covered until chicken is cooked through and liquid is absorbed (approx 25 min.)

Remove from heat and let stand 5 minutes.

Serve with lemon.