Lemon Chicken Thighs with Bone Broth Rice (smothered in onions)
Lemon Chicken Thighs with Bone Broth Rice (smothered in onions) Comment RECIPE for more quick, healthy dinner ideas or visit the link in my bio! Recipe -6 bone-in, skin-on chicken thighs -Salt, pepper, paprika, oregano, garlic powder, onion powder -1 tbsp olive oil -1 onion, sliced -3 to 4 garlic cloves, sliced -1 lemon, sliced -1 container bone broth (I love using @kettleandfire bone broth) Rice: -1 cup rice, rinsed -2 cups bone broth -1 garlic clove (left whole) -1 slice of onion -Salt to taste 1. Start by seasoning the chicken really well with salt, pepper, paprika, oregano, garlic powder, and onion powder. 2. Heat a cast iron skillet over medium high heat and add the olive oil. Once it’s hot, place the chicken skin side down and let it sear for a few minutes so it gets some color. 3. While that’s going, slice your onion, garlic, and lemon. 4. Flip the chicken, then add the onions, garlic, and lemon slices right on top. Pour in the bone broth around the chicken, then cover and transfer to a 425 degree oven. Let it cook for about 30 minutes, or until the chicken is cooked through. 5. For the rice, rinse it really well until the water runs clear. Add it to a pot with the bone broth, a whole garlic clove, a slice of onion, and a pinch of salt. Bring it to a boil, then cover and let it simmer until the rice is tender. 6. Serve the chicken over the rice and spoon some of that broth from the pan over the top & enjoy!!
What you need
tbsp olive oil
tsp garlic powder
tbsp onion powder
tsp salt
bunch oregano
tsp paprika
cup rice
cup bone broth
slice onion
clove garlic clove
Instructions
1. Start by seasoning the chicken really well with salt, pepper, paprika, oregano, garlic powder, and onion powder. 2. Heat a cast iron skillet over medium high heat and add the olive oil. Once it’s hot, place the chicken skin side down and let it sear for a few minutes so it gets some color. 3. While that’s going, slice your onion, garlic, and lemon. 4. Flip the chicken, then add the onions, garlic, and lemon slices right on top. Pour in the bone broth around the chicken, then cover and transfer to a 425 degree oven. Let it cook for about 30 minutes, or until the chicken is cooked through. 5. For the rice, rinse it really well until the water runs clear. Add it to a pot with the bone broth, a whole garlic clove, a slice of onion, and a pinch of salt. Bring it to a boil, then cover and let it simmer until the rice is tender. 6. Serve the chicken over the rice and spoon some of that broth from the pan over the top & enjoy!!View original recipe