Lemon Chicken & Rice
Directions
- 1Make the marinade by combining lemon zest, lemon juice, garlic, oregano, parsley, red pepper flakes, and olive oil. Add the chicken and toss in the marinade. Marinate in the fridge for at least 30 minutes.
- 2Sear the chicken in a large skillet until golden brown and crispy. Set aside.
- 3Sauté the onion and garlic. Add chicken stock, leftover marinade, salt, pepper, and white rice. Bring to a simmer.
- 4Place the seared chicken on top of the rice mixture.
- 5Bake in the oven at 350°F for 30 minutes covered, then 15 minutes uncovered, until chicken is cooked through (internal temperature of 170°F).
- 6Serve by squeezing fresh lemon juice over the dish and topping with fresh parsley.
Ingredients
- 2 lbs bone-in chicken thighs
- 2 lemons, juiced
- 1 lemon, zested
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 0.25 C fresh parsley
- 0.5 tsp red pepper flakes
- 0.25 C olive oil
- 1 yellow onion
- 2 cloves garlic, minced
- 2 C chicken stock
- 1 C white rice, uncooked
- 0.5 tsp salt
- 0.25 tsp black pepper
Equipment
graterbowlwhisklarge skilletwooden spoontongsoven