Lemon Chicken Thighs and Rice
A comforting dish featuring tender chicken thighs and flavorful rice, brightened by the freshness of lemon, making it perfect for family dinners or casual gatherings.
Ingredients
For the Chicken Marinade
- 5 pieces chicken thighs (bone-in and skin-on) offers moisture and flavor
- 3 tbsp olive oil provides richness and helps with browning
- 2 lemons juiced adds brightness and acidity
- 2.5 tsp dijon mustard contributes tang and depth
- 4 cloves garlic, minced enhances flavor
- 1.5 tsp oregano adds an earthy flavor
- 1 tsp thyme offers a subtle herbal note
- 0.75 tsp salt enhances overall flavor
- 0.5 tsp pepper adds warmth
- 0.5 tsp smoked paprika provides a hint of smokiness
For the Rice Mixture
- 1.5 tbsp olive oil adds extra richness
- 1 onion diced adds sweetness and body
- 2.5 cups spinach brings color and nutrition
- 3 cloves garlic, minced enhances flavor
- 1.5 tsp oregano adds an earthy flavor
- 1 cup rice the base of the dish
- 2 cups chicken stock provides moisture and flavor
- 0.75 tsp salt enhances overall flavor
- 0.25 tsp pepper adds subtle warmth
- to taste fresh parsley, chopped for garnish and freshness
- 1 piece lemon cut into wedges for serving
Instructions
Preparation
- Begin by preparing the marinade for the chicken. In a mixing bowl, combine olive oil, lemon juice, dijon mustard, minced garlic, oregano, thyme, salt, pepper, and smoked paprika. Stir until you have a smooth mixture.
- Place the chicken thighs skin-side up in a large skillet. Pour the marinade over the chicken, ensuring each piece is well coated. Let them sit for about 15 to 30 minutes.
Cooking
- After marinating, heat some olive oil in the skillet over medium heat. Carefully add the chicken thighs to the pan, skin-side down. Cook them for about 7 to 8 minutes or until the skin is golden and crispy.
- Flip the chicken over and cook for another 7 to 8 minutes until browned on both sides. Transfer the chicken to a plate.
- In the same skillet, add the diced onion and sauté until translucent, about 5 minutes.
- Add the spinach to the skillet and stir until wilted, about 1-2 minutes.
- Next, add the remaining minced garlic, oregano, rice, chicken stock, salt, and pepper to the skillet. Stir thoroughly to combine.
- Place the chicken thighs back on top of the rice mixture. Cover the skillet with a lid and let it simmer for around 20 minutes, or until the rice is tender and has absorbed the liquid.
- Once finished, remove the skillet from heat, sprinkle chopped parsley over the dish, and serve with lemon wedges.
Notes
Ensure chicken skin is patted dry before marinating for crispier texture. Allow chicken to rest after cooking to retain moisture. Adjust seasoning as per taste preference.