Description
A one-pot wonder featuring perfectly seasoned chicken thighs baked over fragrant rice pilaf with bright lemon flavors.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon garlic powder, divided
- 3 tablespoons butter
- 1 large yellow onion, diced
- 1¾ cups long-grain white rice
- 2 cups chicken broth
- 1 cup water
- 3 tablespoons fresh lemon juice
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Season chicken with lemon pepper, 1 tsp salt, and ½ tsp garlic powder.
- Brown chicken in olive oil in Dutch oven, 5-6 minutes per side. Remove and set aside.
- Melt butter in same pot, cook onion 3-4 minutes until soft.
- Add rice, stir 1 minute. Add broth, water, lemon juice, remaining salt and garlic powder.
- Nestle chicken on top, cover, bake 35 minutes.
- Uncover, bake 10-15 minutes more until rice is tender.
Notes
Don’t skip browning the chicken for maximum flavor. Use a heavy-bottomed pot for even cooking. Let rest 5 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes