Name: Baked Lemon-Pepper Chicken Thighs and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Olive oil - 1 tablespoon; Bone-in, skin-on chicken thighs - 5 medium; Lemon-pepper seasoning - 1 teaspoon; Salt, divided - 1 ½ teaspoons; Garlic powder, divided - ½ teaspoon; Salted butter - 2 tablespoons; Onion, diced - 1 medium; Chicken stock - 1 ½ cups; Water - 1 ¼ cups; Long-grain white rice - 1 ½ cups; Freshly squeezed lemon juice - 2 tablespoons; Ground black pepper - ¼ teaspoon

Baked Lemon-Pepper Chicken Thighs and Rice

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Baked Lemon-Pepper Chicken Thighs and Rice

1. Olive oil - 1 tablespoon

2. Bone-in, skin-on chicken thighs - 5 medium

3. Lemon-pepper seasoning - 1 teaspoon

4. Salt, divided - 1 ½ teaspoons

5. Garlic powder, divided - ½ teaspoon

6. Salted butter - 2 tablespoons

7. Onion, diced - 1 medium

8. Chicken stock - 1 ½ cups

9. Water - 1 ¼ cups

10. Long-grain white rice - 1 ½ cups

11. Freshly squeezed lemon juice - 2 tablespoons

12. Ground black pepper - ¼ teaspoon

How to cook deliciously - Baked Lemon-Pepper Chicken Thighs and Rice

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/4 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.

3. Stage

Melt butter in the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off the burner.

4. Stage

Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.

5. Stage

Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.