Description
This Lemon Chicken dish features juicy chicken thighs marinated in lemon and herbs for amazing flavor, making it perfect for a quick and satisfying dinner.
Ingredients
Scale
- 3–4 pounds bone-in chicken thighs
- 1/4 cup avocado oil
- Juice from 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon parsley, chopped
- 2 cups low-sodium chicken stock
- 1 cup white rice
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1/2 lemon, zested
- Juice from 1/2 lemon
- 2 teaspoons parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Place the chicken thighs in a 9×13-inch baking dish.
- Combine avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings with the chicken. Marinate for 1 to 8 hours or skip if short on time.
- Let the chicken sit at room temperature for 10 minutes after removing from the fridge.
- Preheat the oven to 350°F (175°C).
- Bake the chicken for 45 minutes or until it reaches an internal temperature of 175°F, basting halfway through with the sauce.
- While the chicken bakes, prepare the rice according to the package directions using chicken stock instead of water. Fluff the cooked rice with a fork, mix in remaining ingredients, and stir.
- Baste the chicken with marinade, then broil on high for 3 to 5 minutes for crispy skin.
- Garnish the baked chicken with lemon slices and parsley before serving.
Notes
Marinating the chicken enhances the flavor but is not mandatory if time is tight.
Ensure chicken is cooked to an internal temperature of 175°F for safety.
Feel free to substitute chicken thighs with breasts for a leaner option.
Nutrition
- Serving Size: 1 piece of chicken with rice
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg