Rating: 4.36 stars
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.

Recipe Summary test

prep:
10 mins
cook:
55 mins
total:
65 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.

  • Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.

  • Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.

  • Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.

Nutrition Facts

1037 calories; protein 81.1g; carbohydrates 47.6g; fat 55.2g; cholesterol 296.5mg; sodium 1290.6mg. Full Nutrition
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Reviews (2)

25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/25/2021
First of all, this was delicious. I didn't measure the seasonings for the chicken and it was very flavorful. Although, the main change I will make next time is reducing the amount of rice because it was way too much for the servings with the chicken. Read More
Rating: 4 stars
12/14/2020
This was a delicious recipe. The rice was fantastic and the chicken was tasty. The biggest negative for me was that the lemon pepper seasoning burned while browning the chicken thighs, which added some off flavors. When I make this again, I will just salt, pepper, and garlic the thighs and wait to add the lemon pepper with the liquids. Super easy to make too! Read More
Rating: 3 stars
12/17/2020
Had to cook 30 minutes uncovered for the rice to absorb liquids, but even after that rice seemed hard and undercooked. Not sure if need more liquid. Have used same rice before in other dishes without a problem. Flavor was good, but not great. Read More
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Rating: 5 stars
12/10/2020
This recipe is easy and delicious! I had a package of 6 boneless, skinless chicken thighs so that’s what I used. Followed the recipe exactly except I discovered I had the oven set on 375 instead of 350. After the 30 minutes mark, I reduced to 350 for the last 15 minutes. Still turned out great! Love the lemon flavor. I will be making again! Read More
Rating: 5 stars
01/29/2021
OK-don't judge, its a pandemic. I made this without lemon pepper OR lemon juice. Just did not have either. Used more garlic powder and black pepper - about 1 to 1-1/2 teaspoon each. Also used brown rice (what I had) and about 1/4 c more liquid. Did cook about 30 minutes more to finish rice, but this is so good and easy. The directions are perfect. Can't wait to try with the lemon pepper and juice. Great dinner for a cold night Read More
Rating: 3 stars
12/12/2020
I made it and it was okay, as my husband said, but don't think he was crazy about it. Read More
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Rating: 5 stars
12/14/2020
I used skinless, boneless chicken thighs and I also added fresh mushrooms when I was sautéing the onions. This recipe has great flavor & I definitely make it again. Read More
Rating: 5 stars
12/07/2020
I Loved this!! I made it as written with 3 small changes: Used Bone-in, Skin-on Chicken Drums instead of thighs as that was what I had, and used long grain Brown Rice instead of white, which did require a touch more liquid and a little longer to cook. I also added frozen mixed vegetables when I pulled it out of the oven for the first stir. Everything came out perfect! and the seasoning was right on point! I made it in the quantity published and have a ton of leftovers, which is alright by me as I can do so many things with the cooked rice and veg (Pork fried rice is coming later this week!)!! I am adding this recipe to my rotation! Read More
Rating: 5 stars
12/16/2020
Loved it! Made as the recipe said and it was Awesome! Will make again! Read More