Baked Lemon Pepper Chicken Thighs And Rice Recipes

ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY

One-pot Lemon Pepper Chicken & Rice Recipe by Tasty image

Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons lemon pepper
1 tablespoon paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 lb chicken thighs with skin
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
pepper, to taste
1 cup parmesan cheese
¼ cup fresh parsley, optional

Steps:

Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out excess fat, leaving the seasoning.
Preheat your oven to 350˚F (175˚C).
On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
Add the rice and stir until it becomes translucent (1-2 minutes).
Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
Enjoy!

Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams

EASY BAKED LEMON CHICKEN AND RICE

Easy baked lemon chicken and rice image

One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.

Provided by Alida Ryder

Categories Dinner

Time 1h

Number Of Ingredients 11

Ingredients

8 chicken thighs
1 tsp paprika
2 tsp thyme leaves
½ tsp garlic powder
salt and pepper (to taste )
1 onion (finely chopped)
3 garlic cloves (crushed)
1 tsp lemon zest
juice of 1 lemon
2 cups rice
4 cups stock / water

Steps:

Preheat the oven to 200°C/390°F.
Season chicken thighs with paprika, thyme, salt and pepper on both sides.
Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
Flip over and cook for another 5 minutes. Remove from the pan and set aside.
Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
Scatter over chopped parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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