Description
This mouthwatering Lemon Chicken is made with juicy chicken thighs, garlic, and zesty lemon juice, cooked to perfection for a quick dinner that’s simply irresistible.
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
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1/2 lemon zested
- Juice from 1/2 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.
- Pour in avocado oil, lemon juice, zest, minced garlic, and dried seasonings; marinate for 1 to 8 hours if possible. If short on time, skip the marinating.
- Let the baking dish sit at room temperature for 10 minutes before cooking.
- Preheat the oven to 350°F.
- Bake the chicken for 45 minutes until it reaches an internal temperature of 175°F. Baste the chicken halfway through.
- While the chicken is baking, cook the rice according to package directions, using chicken stock instead of water. Fluff rice with a fork and stir in remaining ingredients once done.
- Baste the chicken with the marinade and broil for 3 to 5 minutes for a crispy top.
- Garnish the chicken with lemon slices and parsley after removing from the oven.
Notes
Marinating the chicken enhances flavor but can be skipped if in a hurry.
Use a meat thermometer to ensure the chicken is safely cooked.
Feel free to adjust the herbs according to your preference.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 490
- Sugar: 1g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg