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Lemon Pepper Chicken Thighs with Garlic Butter Rice
3 h 20 minServes 6Nutri-Score C€€
C
3 h 20 min
3 h 20 minLemon Pepper Chicken Thighs with Garlic Butter Rice
what you need
Ingredients
bone-in chicken thighs, skin onMeat6 pieces
extra virgin olive oilPantry80 ml
lemon (zested, half juiced, remaining sliced into wheels)Produce1 piece
parsley (chopped)Produce8 g
lemon pepper seasoningSpices15 g- red pepper flakesSpices5 g
garlic powderSpices3 g- onion powderSpices3 g
saltSpices12 g
chicken bouillon seasoning (optional)Pantry5 g
honeyPantry21 g
butterDairy14 g
garlic (minced)Produce3 pieces- chicken brothPantry480 ml
waterOther480 ml
rice (rinsed)Grains400 g- garlic saltSpices10 g
per serving
Nutrition
606kcal
- Carbs
- 57 g
- Proteins
- 29 g
- Fat
- 29 g
what you’ll use
Tools
Mixing bowl
Baking dish
Oven
Saucepan
step by step
Method
- Step 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.
- Step 2
Marinate the chicken
- Toss the chicken thighs in the marinade until fully coated.
- Cover and let marinate in the fridge.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Serve the chicken thighs over the garlic butter rice.
- Drizzle the pan juices over the rice and chicken.
most cooked first