Description

This Lemon Chicken features juicy, marinated chicken thighs, zesty lemon, and aromatic herbs. It’s an easy, flavorful dish that’s ideal for a quick family dinner or a special occasion. Serve it over rice for a satisfying meal!

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

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Instructions

Place the chicken thighs in a 9×13-inch baking dish.
Combine avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings, then pour over the chicken. Marinate for 1 to 8 hours, or omit if short on time.
Take the baking dish out of the fridge and let it sit at room temperature for 10 minutes.
Preheat your oven to 350°F.
Bake the chicken for 45 minutes or until the internal temperature reaches 175°F, basting with sauce halfway through.
While the chicken bakes, prepare the rice according to package instructions, using chicken stock instead of water. Fluff the rice, add remaining ingredients, and mix well.
Baste the chicken again, then broil on high for the last 3 to 5 minutes for crispy skin.
Garnish the chicken with lemon slices and parsley before serving.

Notes

For more intense flavor, marinate the chicken overnight.
This dish pairs well with steamed vegetables or a fresh salad.
You can substitute olive oil if avocado oil is unavailable.

Nutrition

Serving Size: 1 chicken thigh with rice
Calories: 600
Sugar: 1g
Sodium: 900mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 120mg