Lemon Herb Chicken Thighs with Garlic Rice

This budget-friendly dish features succulent chicken thighs marinated in a zesty lemon and herb mixture, paired with flavorful garlic rice. The chicken is tender and juicy, while the rice absorbs all the delicious flavors, creating a hearty and satisfying meal. Perfect for a weeknight dinner, this recipe strikes a balance between traditional comfort food and a refreshing twist.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 2 lemons (juice and zest)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, finely chopped
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes, preferably in the refrigerator.
2. In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the rice to the skillet and toast it for about 2 minutes, stirring frequently.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.
5. While the rice is cooking, heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and cook for about 7-8 minutes until the skin is crispy. Flip and cook for another 7-8 minutes until the chicken is cooked through.
6. Once done, let the chicken rest for a few minutes before serving.
7. Fluff the rice with a fork, serve on plates, and top with the lemon herb chicken. Garnish with fresh parsley.