This brick chicken recipe with chipotle mayo, crispy rice and broccoli is a crisp, clever one-pan dinner

Transfer the chicken and lemon to a plate, drain the fat in the pan. Add the scallions to the pan, toss to combine, scraping off the brown fibers, until fragrant, about 1 minute. Add the rice and broccoli, stir until the chicken fat is evenly absorbed, then pat into an even layer. Cook until warm and beginning to crisp on the bottom, 3 to 5 minutes. Taste and season with more salt and pepper if needed. Remove the heat, and return the chicken and lemon to the pan.