Description
Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.
Ingredients
- 1 tablespoon olive oil
- 5 medium bone-in, skin-on chicken thighs
- 1 teaspoon lemon-pepper seasoning
- 1 ½ teaspoons salt, divided
- ½ teaspoon garlic powder, divided
- 2 tablespoons salted butter
- 1 medium onion, diced
- 1 ½ cups chicken stock
- 1 ¼ cups water
- 1 ½ cups long-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Melt butter in the same pot and stir into the drippings. Add onion and cook
- stirring occasionally
- for 2 minutes. Turn off the burner.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Servings: 5