Lemon Chicken Thighs and Rice
A delightful dish featuring juicy chicken thighs paired with flavorful rice, enhanced by lemon and herbs for a refreshing twist. Perfect for any occasion.
Ingredients
For the Chicken Marinade
- 5 pieces chicken thighs (bone-in and skin-on for moisture)
- 3 tbsp olive oil for marinating and cooking, adds richness
- 2 lemons (juiced and cut into wedges for brightness)
- 2.5 tsp dijon mustard for tanginess
- 4 cloves garlic (minced) adds aromatic flavor
- 1.5 tsp oregano for herbaceous notes
- 1 tsp thyme for warmth
- 0.75 tsp salt for seasoning
- 0.5 tsp pepper for mild heat
- 0.5 tsp smoked paprika for a subtle smoky flavor
For the Rice
- 1.5 tbsp olive oil for the rice, enhances richness
- 1 piece onion (diced into 1/2-inch pieces) for sweetness
- 2.5 cups spinach for added nutrition and color
- 3 cloves garlic (freshly minced) enhances flavor
- 1.5 tsp oregano for the rice
- 1 cup rice (long grain white rice) for texture
- 2 cups chicken stock provides moisture and flavor
- 0.75 tsp salt for the rice
- 0.25 tsp pepper for the rice
- fresh parsley (chopped) for garnish
Instructions
Preparation
- Start by marinating the chicken thighs. In a mixing bowl, combine 3 tablespoons of olive oil, the juice of two lemons, Dijon mustard, minced garlic, oregano, thyme, salt, pepper, and smoked paprika. Coat the chicken thighs thoroughly and let them marinate for at least 30 minutes.
- While the chicken is marinating, heat 1.5 tablespoons of olive oil over medium heat in a large skillet. Add the diced onion and 3 minced garlic cloves. Sauté until the onion becomes translucent and soft.
- Once the onion is softened, stir in the fresh spinach and cook until it wilts.
- Add the rice to the skillet with the cooked spinach and onion mixture, stirring to coat the rice with the flavors of the vegetables.
- Pour in the chicken stock, and add the additional salt and pepper to the rice, stirring everything together well.
Cooking
- Move the marinated chicken thighs into the skillet, placing them skin-side up on top of the rice mixture.
- Cover the skillet and let it cook on medium-low heat for 25-30 minutes, ensuring the chicken cooks through while the rice absorbs the stock.
- After checking that the chicken is done, remove the skillet from the heat and let it sit for a few minutes before serving.
Notes
Marinating longer enhances the flavor; aim for at least an hour if possible. Adjust the seasoning according to your palate. Always let the dish rest after cooking to ensure the rice absorbs any remaining liquid.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g
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