Plat
Lemon Pepper Chicken Thighs with Garlic Butter Rice
3 h 20Pour 6Nutri-Score C€€
C
3 h 20
3 h 20Lemon Pepper Chicken Thighs with Garlic Butter Rice
recette de
Toni Chapman
@themoodyfoody
18 recettes
20 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
bone-in chicken thighs, skin onViandes6 morceaux
extra virgin olive oilÉpicerie80 ml
lemon (zested, half juiced, remaining sliced into wheels)Fruits et légumes1 morceau
parsley (chopped)Fruits et légumes8 g
lemon pepper seasoningÉpices15 g- red pepper flakesÉpices5 g
garlic powderÉpices3 g- onion powderÉpices3 g
saltÉpices12 g
chicken bouillon seasoning (optional)Épicerie5 g
honeyÉpicerie21 g
butterProduits laitiers14 g
garlic (minced)Fruits et légumes3 morceaux- chicken brothÉpicerie480 ml
waterAutres480 ml
rice (rinsed)Céréales400 g- garlic saltÉpices10 g
par portion
Nutrition
606kcal
- Glucides
- 57 g
- Protéines
- 29 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Four
Casserole
pas à pas
Préparation
- Étape 1
Make the marinade
- In a bowl, combine the olive oil, lemon zest, lemon juice, parsley, lemon pepper seasoning, red pepper flakes, garlic powder, onion powder, salt, chicken bouillon and honey.
- Mix well until everything is combined.
- Étape 2
Marinate the chicken
- Toss the chicken thighs in the marinade until fully coated.
- Cover and let marinate in the fridge.
- Étape 3
Bake the chicken
- Place the chicken thighs in a baking dish and top with lemon wheels.
- Bake at 190 °C (375 °F) until cooked through and golden.
- Étape 4
Start the garlic butter rice
- Melt the butter in a saucepan and add the minced garlic.
- Pour in the chicken broth and water and bring to a boil.
- Étape 5
Cook the rice
- Add the rinsed rice and let the liquid evaporate.
- Stir in the garlic salt, then cover and simmer until the rice is tender.
- Étape 6
Serve
- Serve the chicken thighs over the garlic butter rice.
- Drizzle the pan juices over the rice and chicken.
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