Baked lemon chicken with rice

Baked lemon chicken with rice

Delicious one pan baked lemon chicken thighs with rice.

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Course: Main Course

Cuisine: American

Keyword: baked chicken and rice, baked chicken thighs, baked lemon chicken and rice, chicken thighs and rice, lemon chicken thighs, one pan chicken and rice, skin on chicken thighs

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: People

Calories: 372kcal

Cost: 15

Ingredients

5 chicken thighs skin on
2 cups long grain rice
1 lemon sliced
2 rosemary sprigs
6 thyme sprigs
1/2 cup kale chopped
1/2 tsp tumeric
1/2 tsp ginger
1/4 tsp cayenne pepper
1/4 tsp sage
1/2 salt
1/4 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1 tbsp olive oil
4 cups water
4 tsp better than chicken bouillon paste

Instructions

Preheat oven to 350 degrees. Rinse the rice until water runs clear and set aside. Slice the lemon, you want at least 5 equal sized lemon rounds. Chop and wash the kale.
Add all dry ingredients into a small bowl. Rub mixture into the chicken, including under the skin.
Preheat a large, deep, oven safe non stick skillet over high heat. Add in olive oil. Cook chicken thighs top side down first, for 2.5 minutes. Flip and cook for another 2.5 minutes. Remove from heat and set aside. Redice heat to medium high
In the same pan, add in rice, water and the better than chicken bouillon. Stir around until the better than bouillon paste has disolved. Cover and bring to a boil.
Once boiling, remove from heat, toss in the kale and stir. Place chicken back into the skillet skin side up Place 1 lemon slice over the top of each chicken thigh. Toss the roasemary and thyme over the top and cover. Place into the oven for 30 minutes or until rice is tender and the chickens internal temp reads 165 degrees.
Lite broiler on high. Place pan under the broiler for 5 minutes to crisp the skin back up. Serve with your favorite vegetable and enjoy!

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