This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
