Lemon Pepper Chicken Thighs with Garlic Butter Rice
Directions
- 1In a bowl, mix 1/3 cup extra virgin olive oil, the zest and juice of 1/2 lemon, 2 tbsp parsley, 1 tbsp lemon pepper seasoning, 1 tsp red pepper flakes, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp chicken bouillon seasoning (optional).
- 2Add 1 tsp honey and whisk to combine the marinade.
- 3Toss six bone-in chicken thighs with the marinade and let it marinate for 2-3 hours or overnight.
- 4Place the marinated chicken thighs in a baking dish and top with lemon slices.
- 5Bake at 375 degrees for 40 minutes.
- 6While chicken is baking, prepare garlic butter rice by melting 1 tbsp butter, sauteing 1 tbsp minced garlic, adding 2 cups chicken broth and 2 cups water.
- 7Add 2 cups of rinsed rice, 2 tsp salt, and 2 tsp garlic powder; let it simmer.
- 8Once the rice is ready and chicken is cooked, drizzle the pan juices from the chicken over the rice and serve with broccoli.
Ingredients
- 6 bone-in chicken thighs
- 0.5 lemon
- 1.33 cup extra virgin olive oil
- 2 tbsp parsley
- 1 tsp honey
- 1 lemon
- 1 tbsp lemon pepper seasoning
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp chicken bouillon seasoning
- 1 tbsp butter
- 1 tbsp minced garlic
- 2 cups chicken broth
- 2 cups water
- 2 cups rinsed rice
- 2 tsp garlic powder
Equipment
ovenbowlwhiskmeasuring cupsspatulapan
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