Oven-Baked Lemon-Pepper Chicken with Herb Rice

Name: Oven-Baked Lemon-Pepper Chicken with Herb Rice
Total time: 65 min
Yield: 2
Ingredients: 1 tbsp olive oil; 5 medium bone-in, skin-on chicken thighs; 1.5 tsp salt, divided; 1 tsp lemon-pepper seasoning; 0.5 tsp garlic powder, divided; 2 tbsp salted butter; 1 medium onion, diced; 1.5 cups chicken stock; 1.25 cups long-grain white rice; 2 tbsp fresh lemon juice; 0.25 tsp ground black pepper

This recipe combines succulent lemon-pepper chicken thighs with a flavourful rice dish, all cooked in one oven-friendly pot.

Recipe Info

Prep Time

65 min

Difficulty

Easy

Servings

Nutrition

calories1037kcal

carbohydrates48g

fat55g

fiber1g

protein81g

sodium1291mg

sugar1g

Dinner American

Ingredients

1 tbsp olive oil

5 medium bone-in, skin-on chicken thighs

1.5 tsp salt, divided

1 tsp lemon-pepper seasoning

0.5 tsp garlic powder, divided

2 tbsp salted butter

1 medium onion, diced

1.5 cups chicken stock

1.25 cups long-grain white rice

2 tbsp fresh lemon juice

0.25 tsp ground black pepper

Directions

Preheat the oven to 350°F (175°C).

Season chicken thighs with 1 tsp salt, lemon-pepper seasoning, and 0.25 tsp garlic powder. Heat olive oil in a Dutch oven over medium-high heat. Cook the chicken on both sides until browned, approximately 4 minutes per side, then set aside on a plate.

Melt butter in the remaining drippings within the Dutch oven. Sauté onion for about 2 minutes while occasionally stirring. Subsequently, add chicken stock, water, rice, lemon juice, remaining 0.5 tsp salt, remaining 0.25 tsp garlic powder, and black pepper to the pot. Stir well and place the chicken on top of the rice, then cover with a lid.

Bake for 30 minutes, then remove the lid. Transfer the chicken to a plate using tongs, stir the rice from bottom to top, and return the chicken to the top of the rice. Cook until all liquid is absorbed, and the rice is tender, approximately 15 more minutes.

Serve hot with a garnish of fresh herbs if desired.