Description
This Lemon Chicken features juicy bone-in thighs marinated in a zesty lemon-garlic mix, baked to golden perfection, making it a quick and delicious meal for any night.
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
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ½ lemon, zested
- Juice from ½ 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.
- Mix avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings, then pour over the chicken. Marinate for 1 to 8 hours (or skip marinating if short on time).
- Let the baking dish sit at room temperature for 10 minutes before cooking.
- Preheat the oven to 350°F (175°C).
- Bake chicken for 45 minutes or until internal temperature reaches 175°F (75°C), basting with the sauce halfway through.
- Meanwhile, cook rice as per package instructions, using chicken stock instead of water. Fluff with a fork, then mix in remaining ingredients.
- Baste chicken with marinade, then broil on high for 3 to 5 minutes until skin is crispy and golden.
- Garnish with lemon slices and parsley before serving.
Notes
For extra flavor, marinate the chicken overnight.
You can substitute other rice varieties if desired, just adjust cooking times according to package directions.
Serve with steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 piece of chicken with rice
- Calories: 560
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg