Baked Lemon-Pepper Chicken Thighs and Rice

This baked lemon-pepper chicken thighs and rice recipe uses bone-in, skin-on thighs, lemon-pepper seasoning, fresh lemon juice, and ground black pepper.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 1037 Calories

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 tablespoons salted butter
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon-pepper seasoning
• 5 medium bone-in, skin-on chicken thighs
• 0.25 teaspoon ground black pepper
• 1.25 cups water
• 1.5 teaspoons salt, divided
• 1.5 cups chicken stock
• 1.5 cups long-grain white rice
• 0.5 teaspoon garlic powder, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Melt butter in drippings in Dutch oven. Add onion; cook and stir occasionally, 2 minutes.

Step 4

Off heat, pour in chicken stock and water, scraping 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 black pepper. Place chicken on top of rice; cover with the lid.

Step 5

Bake in the preheated oven for 30 minutes. Uncover; transfer chicken to a plate using tongs. Stir rice from bottom to top; return chicken to top of rice. Cook, uncovered, until all liquid is absorbed and rice is soft, about 15 minutes more.