Description

Lemon Chicken features tender chicken thighs marinated in zesty lemon juice and garlic, baked until golden. With simple ingredients and a quick prep, this dish makes for a delightful homemade meal, perfect for busy weeknights or family gatherings.

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
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

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Instructions

Preheat your oven to 350°F.
Place chicken thighs in a 9×13-inch baking dish.
Combine avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings with the chicken. Marinade for 1 to 8 hours, or skip if time is short.
Remove the baking dish from the fridge and let it sit at room temperature for 10 minutes before baking.
Bake the chicken for 45 minutes, or until it reaches an internal temperature of 175°F, basting halfway through.
Cook the rice according to package directions, using chicken stock instead of water. Fluff with a fork and mix in remaining ingredients after cooking.
Baste chicken with marinade before broiling on high for 3 to 5 minutes for a crispy skin.
Garnish the chicken with lemon slices and parsley before serving.

Notes

For more flavor, marinate the chicken overnight.
Serve with steamed vegetables for a balanced meal.
Adjust lemon juice according to your taste preference.

Nutrition

Serving Size: 1 thigh with rice
Calories: 550
Sugar: 1g
Sodium: 700mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg