Description
A flavorful and comforting dish featuring tender chicken thighs paired with fragrant lemon rice. The combination of zesty lemon, savory chicken, and aromatic herbs makes this dish a true crowd-pleaser!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt, pepper, paprika, and oregano.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken thighs skin-side down until golden brown, about 5 minutes.
- Flip the chicken and cook for another 3 minutes. Remove from the skillet and set aside.
- Add the rice to the same skillet and stir to coat it in the remaining oil and juices.
- Add garlic powder, cumin, chicken broth, lemon juice, and lemon zest. Stir well.
- Place the chicken thighs on top of the rice.
- Cover the skillet with foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes to crisp the chicken skin.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
- This dish pairs wonderfully with a side of roasted vegetables or a Greek salad.
- For an even more flavorful rice, use homemade chicken broth.
- You can substitute the bone-in chicken thighs with boneless thighs, but adjust the cooking time as they will cook faster.
Nutrition
- Serving Size: 1 serving
- Calories: 500kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg