Herb-Infused Bone-In Chicken Thighs with Lemon Rice

This dish features succulent bone-in chicken thighs marinated in a blend of fresh herbs and spices, roasted to perfection, and served over zesty lemon rice. The combination of the savory chicken with the bright, citrusy rice creates a delightful balance of flavors, making it a comforting yet elevated meal that meets all dietary restrictions by avoiding mammal products.

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and pepper to create a marinade.
3. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes.
4. In a saucepan, combine the rice, vegetable broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked.
5. While the rice is cooking, place the marinated chicken thighs on a baking sheet and roast in the oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C).
6. Once the chicken is cooked and the rice is fluffy, serve the chicken over a bed of lemon rice, garnished with fresh parsley.