Baked Lemon Pepper Chicken Thighs and Rice: A Flavorful & Easy Dinner Recipe

Are you looking for a simple, delicious, and satisfying weeknight meal? Look no further than this baked lemon pepper chicken thighs and rice recipe! This dish is packed with flavor, incredibly easy to make, and requires minimal cleanup. The succulent chicken thighs, infused with zesty lemon and spicy pepper, pair perfectly with fluffy, fragrant rice. It’s a complete meal in one pan, making it perfect for busy evenings.

Why You’ll Love This Recipe

* **Easy to Make:** This recipe is beginner-friendly and requires minimal effort. Simply season the chicken, combine everything in a baking dish, and let the oven do the work!
* **Flavorful:** The combination of lemon, pepper, and garlic creates a bright and savory flavor profile that’s irresistible.
* **One-Pan Meal:** This recipe includes both the protein and the starch, making it a complete and balanced meal in a single dish, reducing cleanup time.
* **Customizable:** You can easily adapt this recipe to your liking by adding different vegetables, herbs, or spices.
* **Budget-Friendly:** Chicken thighs are generally more affordable than chicken breasts, making this a cost-effective meal.

Ingredients You’ll Need

Here’s what you’ll need to create this culinary masterpiece:

* **Chicken Thighs:** 8 bone-in, skin-on chicken thighs (about 2.5-3 pounds). Bone-in, skin-on thighs provide the most flavor and stay incredibly moist during baking.
* **Rice:** 1.5 cups long-grain white rice. Long-grain rice works best as it cooks evenly and doesn’t become mushy.
* **Chicken Broth:** 3 cups low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the dish.
* **Lemons:** 2 large lemons. You’ll need the zest and juice of one lemon for the chicken and the other lemon sliced for adding to the baking dish.
* **Olive Oil:** 2 tablespoons extra virgin olive oil. Olive oil helps to brown the chicken and adds flavor.
* **Lemon Pepper Seasoning:** 2 tablespoons. You can find this pre-made in most grocery stores, or you can make your own.
* **Garlic:** 4 cloves, minced. Garlic adds a pungent and savory flavor.
* **Onion:** 1 medium, chopped. Onion adds sweetness and depth of flavor.
* **Dried Thyme:** 1 teaspoon. Thyme complements the lemon and chicken beautifully.
* **Salt:** To taste. Adjust the salt according to your preference.
* **Black Pepper:** Freshly ground black pepper, to taste. Adds a spicy kick.
* **Optional Garnishes:** Fresh parsley, lemon wedges.

Equipment You’ll Need

* **Large Baking Dish:** A 9×13 inch baking dish is ideal.
* **Cutting Board:** For prepping the vegetables and chicken.
* **Knife:** A sharp knife for chopping.
* **Lemon Zester:** To zest the lemon.
* **Lemon Juicer:** To juice the lemon.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Mixing Bowl:** For tossing the chicken with the seasoning.

Step-by-Step Instructions

Follow these simple steps to create your delicious baked lemon pepper chicken thighs and rice:

**Step 1: Prepare the Chicken**

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels. This will help the skin crisp up during baking.
3. In a mixing bowl, combine the lemon zest (from one lemon), lemon pepper seasoning, minced garlic, salt, and black pepper.
4. Drizzle the chicken thighs with olive oil and then rub the lemon pepper mixture all over them, ensuring they are evenly coated. Make sure to get some under the skin for extra flavor.

**Step 2: Prepare the Rice and Vegetables**

1. Chop the onion into small pieces.
2. In the baking dish, spread the uncooked rice evenly across the bottom.
3. Sprinkle the chopped onion over the rice.
4. Pour the chicken broth over the rice and onion.
5. Add the dried thyme to the baking dish.

**Step 3: Assemble and Bake**

1. Arrange the lemon slices (from the second lemon) over the rice.
2. Place the seasoned chicken thighs on top of the rice, skin-side up. Ensure they are evenly spaced.
3. Cover the baking dish tightly with aluminum foil. This will help the rice cook evenly and prevent the chicken from drying out.
4. Bake in the preheated oven for 45 minutes.
5. Remove the foil and continue baking for another 15-20 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C).
6. Let the dish rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

**Step 4: Serve and Enjoy**

1. Garnish with fresh parsley and lemon wedges (optional).
2. Serve the baked lemon pepper chicken thighs and rice hot.

Tips for Perfect Baked Lemon Pepper Chicken and Rice

* **Use Bone-In, Skin-On Chicken Thighs:** As mentioned earlier, bone-in, skin-on chicken thighs provide the best flavor and moisture. The skin crisps up beautifully in the oven, adding a delightful texture to the dish.
* **Don’t Skip the Patting Dry Step:** Patting the chicken thighs dry with paper towels is crucial for achieving crispy skin. Moisture is the enemy of crispy skin, so make sure the chicken is as dry as possible before seasoning and baking.
* **Season Generously:** Don’t be shy with the lemon pepper seasoning, salt, and pepper. These seasonings are essential for creating a flavorful dish.
* **Use Low-Sodium Chicken Broth:** Using low-sodium chicken broth allows you to control the saltiness of the dish. You can always add more salt to taste if needed.
* **Cover Tightly with Foil:** Covering the baking dish tightly with aluminum foil is important for ensuring that the rice cooks evenly and the chicken stays moist. Make sure the foil is securely sealed around the edges of the dish.
* **Don’t Overcook the Chicken:** Overcooked chicken can be dry and tough. Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C).
* **Let it Rest:** Letting the dish rest for 10 minutes before serving allows the juices to redistribute, resulting in more tender and flavorful chicken.
* **Crispy Skin Variation:** For extra crispy skin, you can broil the chicken for the last few minutes of baking. Watch it carefully to prevent burning.
* **Add Vegetables:** Feel free to add other vegetables to the baking dish, such as broccoli florets, sliced carrots, or bell peppers. Add them along with the onion and rice.
* **Spice it Up:** For a spicier dish, add a pinch of red pepper flakes to the lemon pepper seasoning.
* **Use Fresh Herbs:** Fresh herbs, such as rosemary or oregano, can also be added to the dish for extra flavor.
* **Consider Browning the Thighs First:** For an even deeper, richer flavor and crisper skin, sear the chicken thighs in a skillet over medium-high heat before baking. Sear them skin-side down for about 5-7 minutes until golden brown. Then, proceed with the recipe as described.

Variations and Substitutions

This recipe is incredibly versatile, and you can easily customize it to your liking. Here are some variations and substitutions to try:

* **Chicken Breasts:** While chicken thighs are preferred for their flavor and moisture, you can substitute them with chicken breasts. However, chicken breasts tend to dry out more quickly, so be sure to monitor them closely and adjust the baking time accordingly. Consider pounding the chicken breasts to an even thickness to ensure they cook evenly.
* **Brown Rice:** If you prefer brown rice, you can substitute it for the white rice. However, brown rice requires a longer cooking time, so you’ll need to adjust the amount of liquid and the baking time accordingly. Use about 3.5-4 cups of chicken broth and increase the baking time by about 20-30 minutes.
* **Different Herbs and Spices:** Experiment with different herbs and spices to create your own unique flavor profile. Some great options include rosemary, oregano, paprika, and garlic powder.
* **Vegetables:** Add your favorite vegetables to the baking dish for a more complete meal. Some good choices include broccoli, carrots, bell peppers, and zucchini.
* **Wine:** Add a splash of white wine to the baking dish along with the chicken broth for extra flavor.
* **Butter:** Substitute some of the olive oil with butter for a richer flavor.
* **Cream:** For a creamier sauce, add a splash of heavy cream to the baking dish during the last 15 minutes of baking.
* **Potatoes:** Add diced potatoes for a heartier meal. Yukon Gold or red potatoes work well.

## Serving Suggestions

This baked lemon pepper chicken thighs and rice is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

* **Side Salad:** A simple green salad with a lemon vinaigrette complements the flavors of the chicken and rice perfectly.
* **Steamed Vegetables:** Serve with steamed vegetables such as asparagus, green beans, or broccoli.
* **Roasted Vegetables:** Roasted vegetables such as Brussels sprouts, carrots, or sweet potatoes add a touch of sweetness and earthiness to the meal.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Lemon Wedges:** Always provide extra lemon wedges for squeezing over the chicken and rice.

## Make-Ahead Instructions

This recipe can be partially prepared ahead of time to save you time on busy weeknights.

* **Season the Chicken:** You can season the chicken thighs up to 24 hours in advance and store them in the refrigerator. This allows the flavors to meld together, resulting in a more flavorful dish.
* **Chop the Vegetables:** Chop the onion and any other vegetables you plan to use up to 24 hours in advance and store them in the refrigerator in airtight containers.
* **Combine the Rice and Broth:** You can combine the rice and chicken broth in the baking dish up to 24 hours in advance and store it in the refrigerator. However, keep in mind that the rice may absorb some of the broth, so you may need to add a little extra broth before baking.

## Storage Instructions

* **Leftovers:** Store leftover baked lemon pepper chicken thighs and rice in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat leftovers in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but be careful not to overcook the chicken.
* **Freezing:** You can freeze leftover baked lemon pepper chicken thighs and rice for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

(Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.)

* **Calories:** Approximately 450-550 per serving
* **Protein:** 35-45 grams
* **Fat:** 20-30 grams
* **Carbohydrates:** 30-40 grams

## Conclusion

This baked lemon pepper chicken thighs and rice recipe is a winner! It’s easy to make, packed with flavor, and perfect for a weeknight dinner. With its customizable nature and make-ahead options, it’s sure to become a staple in your recipe repertoire. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal!

Enjoy!