Lemon Chicken

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Juicy chicken thighs are baked in an herby lemon sauce and served over herb-infused lemon rice in this easy Lemon Chicken recipe. With everything prepared in just two pans and a short ingredient list, it’s perfect for busy weeknights.

Prep Time10

Cook Time45

Total Time55

Course: Main

Cuisine: American

Keyword: lemon chicken

Servings: people

Calories: 639kcal

Author: Jill

Ingredients

Lemon Chicken

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

Lemon Herb Rice

2 cups low-sodium chicken stock
1 cup white rice
¼ teaspoon coarse kosher salt
¼ teaspoon black pepper
½ lemon zested
Juice from ½ lemon
2 teaspoons parsley chopped
1 teaspoon dried oregano
1 teaspoon dried basil

Instructions

Add the chicken thighs to a 9x13-inch baking dish.
Add the avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings to the chicken. Allow the chicken to marinate for 1 to 8 hours. If you don’t have time, you can skip marinating.
Remove the baking dish from 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. Use a spoon to baste the chicken with the sauce halfway through baking.
While the chicken is baking, prepare your rice. Cook the rice according to the package directions, substituting chicken stock for the water. Once the rice is cooked, fluff it with a fork, add the remaining ingredients, and stir until combined.
Baste the chicken with the marinade, then broil on high for the last 3 to 5 minutes for a golden-brown, crispy skin.
Remove the chicken from the oven and garnish with lemon slices and parsley.

Notes

Store leftover lemon chicken in the fridge for up to 5 days.

Nutrition