Ansley Wall
@tidal_tastes
00:10
Prep
00:30
Marinate
00:45
Cook
01:25
Total Time
Ingredients & Directions
Directions
Lemon Pepper Chicken & Rice
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
2 tablespoons
Italian seasoning, divided
3-4
garlic cloves, minced
4 tablespoons
olive oil, divided
1 tablespoon
honey
1/4 teaspoon
salt and pepper
1 large
onion, diced
1 1/2 cups
rice
3 cups
chicken stock or broth
2 tablespoons
white miso paste ***optional***
1
lemon, juice and zest
- Marinate the chicken thighs with 1 tablespoon of Italian seasoning, garlic, 2 tablespoons olive oil, honey, juice and zest of the lemon plus salt and pepper.
- Toss to coat the chicken and set aside for at least 5 minutes but 30 minutes for best flavor.
- Preheat oven to 400°F.
- In a large Dutch oven, add remaining olive oil and heat over medium-high heat.
- Sear the chicken for a few minutes per side to brown sear.
- Remove from the pan and set aside.
- Add onions to the pan and allow them to sweat while you scrape up the brown bits from the bottom of the pan.
- Add remaining Italian seasoning, miso paste if using, and stir all together.
- Mix in the rice and stir to coat.
- Add broth or stock and the juice from the lemon.
- Stir everything together and bring to a boil.
- Place the chicken pieces back into the pot with remaining juices.
- Cover and place the pan in the over for about 25-35 minutes or until rice is cooked and internal temperature of the chicken reaches at least 165°F.
- Finish by adding the zest from the lemon over the entire dish before serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 4-6
00:10
Prep
00:30
Marinate
00:45
Cook
01:25 Total Time
Ingredients
Directions
Lemon Pepper Chicken & Rice
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
2 tablespoons
Italian seasoning, divided
3-4
garlic cloves, minced
4 tablespoons
olive oil, divided
1 tablespoon
honey
1/4 teaspoon
salt and pepper
1 large
onion, diced
1 1/2 cups
rice
3 cups
chicken stock or broth
2 tablespoons
white miso paste ***optional***
1
lemon, juice and zest
- Marinate the chicken thighs with 1 tablespoon of Italian seasoning, garlic, 2 tablespoons olive oil, honey, juice and zest of the lemon plus salt and pepper.
- Toss to coat the chicken and set aside for at least 5 minutes but 30 minutes for best flavor.
- Preheat oven to 400°F.
- In a large Dutch oven, add remaining olive oil and heat over medium-high heat.
- Sear the chicken for a few minutes per side to brown sear.
- Remove from the pan and set aside.
- Add onions to the pan and allow them to sweat while you scrape up the brown bits from the bottom of the pan.
- Add remaining Italian seasoning, miso paste if using, and stir all together.
- Mix in the rice and stir to coat.
- Add broth or stock and the juice from the lemon.
- Stir everything together and bring to a boil.
- Place the chicken pieces back into the pot with remaining juices.
- Cover and place the pan in the over for about 25-35 minutes or until rice is cooked and internal temperature of the chicken reaches at least 165°F.
- Finish by adding the zest from the lemon over the entire dish before serving.
