Description
This Lemon Chicken is packed with flavor thanks to garlic, fresh lemon juice, and aromatic spices. It’s easy to prepare and perfect for a quick dinner that impresses!
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
- Preheat the oven to 350°F.
- In a 9×13-inch baking dish, lay the chicken thighs flat.
- In a bowl, mix avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings; pour over the chicken and marinate for 1 to 8 hours, if possible.
- Allow the chicken to sit at room temperature for 10 minutes before baking.
- Bake for 45 minutes or until the chicken reaches an internal temperature of 175°F, basting halfway through with the marinade.
- Prepare the rice while the chicken bakes by cooking it in chicken stock according to package directions. Fluff with a fork and mix in remaining ingredients after cooking.
- After baking, baste chicken with marinade and broil on high for 3 to 5 minutes for a crispy skin.
- Garnish the chicken with lemon slices and chopped parsley before serving.
Notes
Marinating the chicken enhances its flavor but can be skipped if time is short.
Use fresh herbs for best results, but dried herbs work as well.
Serving the chicken with a side of vegetables complements the meal well.
Nutrition
- Serving Size: 1 piece chicken with rice
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg