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Baked Lemon-Pepper Chicken Thighs and Rice
Baked Lemon-Pepper Chicken Thighs and Rice
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Baked lemon-pepper chicken thighs with zesty lemon rice for a flavorful one-pot meal.
Ingredients:
  • 5 medium bone-in, skin-on chicken thighs
  • 1 teaspoon lemon-pepper seasoning
  • 1.5 teaspoons salt, divided
  • 0.5 teaspoon garlic powder, divided
  • 2 tablespoons salted butter
  • 1 medium onion, diced
  • 1.5 cups chicken stock
  • 1.25 cups water
  • 1.5 cups long-grain white rice
  • 2 tablespoons freshly squeezed lemon juice
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a Dutch oven over medium-high heat, heat olive oil. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/4 teaspoon garlic powder, massaging the seasoning into both sides of the chicken. Brown chicken in the hot oil for approximately 4 minutes on each side. Then, move chicken to a plate and keep aside.
  • Melt butter in the pot with the drippings. Add onion and cook for 2 minutes, stirring occasionally. Remove from heat.
  • Add chicken stock and water to the Dutch oven, using a wooden or plastic spoon to scrape up the flavorful browned bits. Mix in rice, lemon juice, remaining salt and garlic powder, and pepper. Arrange the chicken on top of the rice and cover with the lid.
  • After 30 minutes in the preheated oven, use tongs to uncover and transfer the chicken to a plate. Stir the rice, then return the chicken on top. Continue cooking until the liquid is absorbed and the rice is soft, approximately 15 minutes.

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