Description
This Lemon Chicken features juicy, tender chicken thighs marinated in zesty lemon and herbs, making it a quick and flavorful meal for any occasion.
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.
- Combine avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings in a bowl, then pour over the chicken. Marinate for 1 to 8 hours, or skip this step if short on time.
- Take the dish out of the fridge and let it sit at room temperature for 10 minutes.
- Preheat the oven to 350°F.
- Bake the chicken for 45 minutes, or until it reaches an internal temperature of 175°F, basting halfway through.
- Cook rice according to package directions, substituting chicken stock for water. Fluff with a fork, then mix in the remaining ingredients when done.
- Baste the chicken with marinade and broil on high for 3 to 5 minutes until the skin is golden and crispy.
- Garnish the chicken with lemon slices and parsley before serving.
Notes
Letting the chicken marinate enhances its flavor but is optional if you’re short on time.
Basting the chicken with marinade during baking keeps it moist and flavorful.
Use fresh herbs for the best taste, but dried herbs work well too.
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 543
- Sugar: 1g
- Sodium: 615mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg