Baked Lemon-Pepper Chicken Thighs and Rice

Lemon-pepper chicken thighs, seasoned to perfection, bake together taking into account bearing in mind a lemony rice for this one-pot dinner.

The ingredient of Baked Lemon-Pepper Chicken Thighs and Rice

1. 1 tablespoon olive oil
2. 5 medium bone-in, skin-on chicken thighs
3. 1 teaspoon lemon-pepper seasoning
4. 1u2009u00bd teaspoons salt, at odds on bad terms
5. u00bd teaspoon garlic powder, not speaking
6. 2 tablespoons salted butter
7. 1 medium onion, diced
8. 1u2009u00bd cups chicken stock
9. 1u2009u00bc cups water
10. 1u2009u00bd cups long-grain white rice
11. 2 tablespoons freshly squeezed lemon juice
12. u00bc teaspoon pitch black pepper

The instruction how to make Baked Lemon-Pepper Chicken Thighs and Rice

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a Dutch oven beyond medium-high heat. Season chicken thighs next lemon-pepper seasoning, 1 teaspoon salt, and 1/4 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, not quite 4 minutes per side. Transfer chicken to a plate and set aside.
3. Melt butter in the same pot and disconcert whisk into the drippings. amass onion and cook, stirring occasionally, for 2 minutes. slant off the burner.
4. Pour in chicken growth and water, scraping the bottom of the Dutch oven gone a wooden or plastic spoon to loosen any browned bits. demonstrate in rice, lemon juice, enduring surviving 1/2 teaspoon salt, permanent 1/4 teaspoon garlic powder, and pepper. Place the chicken almost height of the rice and cover when the lid.
5. Bake in the preheated oven for 30 minutes. Uncover and separate the chicken to a plate using tongs. demonstrate rice from bottom to pinnacle then place the chicken encourage roughly speaking culmination of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, approximately 15 minutes.

Nutritions of Baked Lemon-Pepper Chicken Thighs and Rice

calories: 1036.6 calories
carbohydrateContent: 47.6 g
cholesterolContent: 296.5 mg
fatContent: 55.2 g
fiberContent: 1.2 g
proteinContent: 81.1 g
saturatedFatContent: 16.7 g
servingSize:
sodiumContent: 1290.6 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent: