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
Instructions
- Place the chicken thighs in a 9×13-inch baking dish.
- Combine avocado oil, lemon juice, lemon zest, minced garlic, and dried seasonings with the chicken. Marinate for 1 to 8 hours, or skip marinating if short on time.
- Let the baking dish sit at room temperature for 10 minutes before cooking.
- Preheat the oven to 350°F.
- Bake the chicken for 45 minutes until the internal temperature reaches 175°F, basting with the sauce halfway through.
- Prepare rice according to package directions, using chicken stock instead of water. After cooking, fluff with a fork and mix in remaining ingredients.
- Baste the chicken again, then broil on high for the last 3 to 5 minutes to achieve a crispy skin.
- Garnish the chicken with lemon slices and chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, marinate the chicken overnight if time allows.
Serve with a side salad or your favorite vegetables for a complete meal.
This dish is great as leftovers and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with rice
- Calories: 425
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg